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Cream of Parsnip Soup

From Lynne Wilson

Wash and chop leeks, slice parsnips and peel then dice potato


2 tbs. butter
4 cups Chicken Broth
¾ cup leeks
½ tsp salt
3 cups parsnips
freshly ground pepper to taste
¾ cup potato
1 cup light cream
½ cup sliced celery


Melt the butter in a 4-qt. pan. Add the leeks and sauté until soft. Add the parsnips, celery, potato, broth, salt, and pepper. Cover, bring to a boil, lower the heat, and simmer, covered, for 15 to 20 minutes or until the vegetables are very tender.

Puree in small batches in a blender or food processor or press through a sieve. Return to the heat and stir in the cream. Correct the seasoning and heat gently before serving.

Serves 6-8