I think I've mentioned before that I really like Jane Grigsons Classic 'curried parsnip soup'. It is always the first parsnip recipe to cross my mind, especially when parsnips are in season. But as much as I enjoy making and eating this soup, I wanted something a bit little more smooth and soothing.
For those of you who have been reading my blog for a while, will know that I like to expand my culinary repertoire. Last year I made Parsnip and wild rice mulligatawny soup; and today it is this Lemony Parsnip and leek soup. This soup is both citric and sweet designed to be enjoyed on those damp evenings when your taste buds need waking up.
As I sipped the soup from my spoon, I could detect the hint of lemon in the background. Maybe it was just my imagination, but the subtle citrus kick just felt like it was doing me good, just like good medicine to keep the sneezy cold at bay.
Lemony Parsnip and Leek soup
Serves 4 - 5
2 tablespoons of olive oil
500g parsnips, peeled and sliced
2 medium to large leeks, sliced
1 3/4pints vegetable stock
grated rind and juice of 1/2 lemon
1 bay leaf
Salt to taste
In a wide pan, gently heat the oil. Add the parsnips and leeks and cook covered for 5 minutes. Add the vegetable stock, grated lemon rind and bay leaf. Bring to the boil and simmer gently for about 20 minutes until the vegetables are tender. Cool a little, remove the bay leaf and add the lemon juice. Puree thoroughly in a liquidiser until smooth. Taste for seasoning and reheat, but do not boil. Adapted from New Covent Garden Soup Co. Soup and Beyond.