Leek and Parsnip Soup

Before having kids, I was pretty brave in the kitchen.  I had about eight cookbooks, and I used them all regularly.  A few recipes have stuck, and have even been altered according to my husband's and my tastes.  I even use some of them for the kids.

One recipe we tried was just awful: pea soup.  I should have known it was going to be gross.  I don't like peas, but I'm always up for trying new things, especially veggies.

Long story short, I pureed it, it was gross, we went out to eat dinner that night.

And I still don't like peas.

Since that day, I had sworn off pureed soups.

A few weeks ago I had lunch with my youngest sister, and she was eating butternut squash soup -- pureed. I immediately turned up my nose.  She managed to convince me to try it.  It.  Was.  Awesome.

I was on a mission to prepare a soup that I could use in my regular blender.  (We moved four months ago, and I still haven't found my immersion blender.)  It turned out so much better than I imagined, and it was perfect for the cold, rainy weather we were having.  I love leeks.  And parsnips?  Well, parsnips don't get enough love.  So here is my attempt at spreading some leek and parsnip love!

Venditti Parsnip and Leek Soup:

• 2 Tbsp salted butter

• 3 leeks, trimmed, sliced lengthwise, and chopped into 2-inch pieces 

• 5 medium parsnips, peeled and sliced
• 4-6 cups chicken or vegetable stock
• 1/2 cup heavy cream
• Salt and pepper to taste
• Fresh chives, for garnish

1. In a large soup pot, melt the butter over medium heat.  Add the parsnips and cook 5 minutes.
2. Add the leeks and cook another 5-7 minutes, or until both vegetables are tender.
3. Add  the chicken stock and bring to a boil.  Once it boils, turn the heat down to low, and simmer for about 30 minutes.
4. Turn the heat off, and allow the soup to cool for about 15 minutes.  Put the soup in a blender, and puree, working in small batches.  Once the entire pot has been pureed, add the soup back to the pot, and add the heavy cream.  
5. Turn the heat back down to low, and allow the soup to heat up again.  Add salt and pepper to taste, and top with fresh chives.  Be sure to have lots of crusty bread to pass around the table!