Parsnip Leek Soup
- 5 tablespoons olive oil
- 3 leeks, white and light green parts only, thinly sliced
- 1 fat garlic clove, minced
- 1 pound parsnips, peeled and chopped
- 1 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup freshly grated Parmigiano-Reggiano
- 1 to 2 tablespoons fresh lemon juice, plus more to taste
- Finely grated zest of 1 lemon
- Extra-virgin olive oil, for serving
- Chopped parsley, for serving
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Leeks (3)
- Lemon, zest of (1)
- Parsley (1)
- Parsnips (1 pound)
- Cooking & Baking
- Black pepper, freshly ground (1/4 teaspoon)
- Garlic clove, fat (1)
- Kosher salt (1 teaspoon)
- Olive oil (5 tablespoons)
- Olive oil, Extra-virgin (1)
- Drinks
- Lemon juice, fresh (1 tablespoons)
- Dairy
- Parmigiano-reggiano (1/4 cup)
Preparation
Read recipe preparation on sassyradish.com
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Recipe Stats
Published January 9, 2012 (1 year ago).
27 people saved this recipe.
