Recipe of Ultimate Potato parsnip & leek soup

Hey everyone, I hope you're having an incredible day today. Today, I'm gonna show you how to make a special dish, Recipe of Speedy Potato parsnip & leek soup. One of my favorites. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Potato parsnip & leek soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Potato parsnip & leek soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Potato parsnip & leek soup is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must prepare a few components. You can cook Potato parsnip & leek soup using 11 ingredients and 4 steps. Here is how you cook that.

Ingredients and spices that need to be Get to make Potato parsnip & leek soup:

1. 1 lb russet potatoes (peeled, optional)*
2. 1/2 lb parsnips
3. 1 large white onion
4. 3 cups leek, chopped (~2 large leeks, white and pale green part only)
5. 2 tablespoons + 2 teaspoons olive oil, divided
6. 1 head garlic
7. 5 cups vegetable stock, hot
8. 1 tablespoon lemon juice**
9. 1/2 teaspoon salt
10. 1/4 teaspoon white pepper
11. Garnish: Chive Gremolata, olive oil, black pepper, salt

Instructions to make to make Potato parsnip & leek soup

1. Preheat oven to 400°F and line a large baking sheet with parchment paper.
2. Chop potatoes and parsnips into similarly sized cubes. Roughly chop onion. Add potatoes, parsnips and onion to baking sheet. Drizzle with 2 tablespoons olive oil and toss to coat.
3. Slice the top end off the head of garlic. Place garlic on a piece of tinfoil. Drizzle with remaining 2 teaspoons of olive oil, and then wrap garlic in tinfoil. Place garlic on baking sheet with remainder of the veggies. Roast veggies for 40 minutes, or until the potatoes and parsnips are fork-tender. Flip vegetables half way through for even cooking.
4. Once veggies are roasted, add them to a blender. Squeeze the garlic bulb to release the roasted garlic into the blender. Add hot vegetable stock, and then blend until smooth. Be careful when blending, mixture will be hot! Add lemon juice, salt and white pepper. Blend to mix. Serve immediately and top generously with Chive Gremolata.

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So that is going to wrap it up for this special food Recipe of Award-winning Potato parsnip & leek soup. Thanks so much for your time. I am confident you will make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!