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Categories:Viewed: 64 - Published at: 7 years ago
Ingredients
- 4 tablespoons unsalted kerrygold irish butter
- 1 small onion, chopped
- 2 leeks, washed and sliced (white part only)
- 2 parsnips, peeled and sliced
- 2 medium potatoes, peeled and cut into 1-inch pieces
- 2 carrots, peeled and sliced
- 4 cups homemade vegetable stock or 4 cups low sodium vegetable broth
- 2/3 cup half-and-half
- 3 tablespoons fresh flat-leaf parsley, minced
- salt & freshly ground black pepper
Method
- In a stockpot over medium heat, melt the butter.
- Add the onion and leeks, cover, and cook, stirring once or twice, for 5-7 minutes, or until vegetables are soft but not browned.
- Add the parsnips, potatoes, carrots and Recipe #476612 or broth, cover and cook for 25 to 30 minutes, or until the vegetables are tender.
- Remove from the heat and let cool for 10 minutes.
- Working in batches, transfer the soup to a food processor or blender and puree until smooth.
- Your immersion blender can also be used.
- Return soup to the pot, whisk in the half and half, and season with the parsley, salt and pepper.
- Simmer until heated through.
- Ladle the soup into swallow bowls and enjoy.
