Easiest Way to Make Ultimate Potato parsnip & leek soup

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, How to Make Quick Potato parsnip & leek soup. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. 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 begin with this recipe, we must prepare a few ingredients. You can have Potato parsnip & leek soup using 11 ingredients and 4 steps. Here is how you cook it.

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's going to wrap it up with this exceptional food Steps to Prepare Ultimate Potato parsnip & leek soup. Thank you very much for your time. I'm sure you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!