2021 Week 24 Newsletter
Recipe & Pic from Simply Recipe
A recipe recommendation from one of our CSA members! She suggests subbing in chicken broth for the 2 extra cups of water and offering feta as an additional topping option. She shared that cauliflower works great to add in if you're a bit short on parsnips, and we think carrots would probably work well here too!
2 tablespoons butter
3 leeks, white and pale green parts only, sliced lengthwise, cleaned, sliced crosswise into 1/4-inch slices (about 3 cups of sliced leeks)
2 tablespoons extra virgin olive oil
1 1/2 to 2 pounds parsnips, peeled and chopped
2 strips lemon zest, 1 x 2 inches each
1 to 2 teaspoons kosher salt
4 cups chicken stock (use vegetable stock for vegetarian option)
2 cups water
2 cups finely chopped fresh parsley (reserve a little for garnish)
1 tablespoon lemon juice
Freshly ground black pepper to taste
Heat butter in a 4 to 6 quart pot on medium heat. Add the chopped leeks, toss to coat with the butter. When the leeks are heated enough so they begin to sizzle in the pan, lower the heat to low and cover the pan. Cook until soft, but don't let the leeks brown.
Add the parsnips and olive oil, and toss to coat. Sprinkle on the salt. Add the stock and water. Add the strips of lemon zest.
Bring to a boil and reduce to a low simmer. Cover and cook until the parsnips are completely tender, at least 30 minutes.
After removing the zest and adding the parsley, purée by using an immersion blender or by working in batches with a stand-up blender. If using a standing blender, fill the bowl no more than halfway, hold the cover on the blender bowl, and start blending at the lowest speed. Return the puréed soup to the pot.
Stir in lemon juice and season with salt, if needed.
Garnish with freshly ground black pepper, a little olive oil, and chopped parsley or chives.