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Potato Leek and parsnip soup
Potato Leek and parsnip soup
Recipe chef is Executive Chef Mike Pritchard in The Groveland Hotel
Recipe courtesy of Groveland Hotel
Recipe courtesy of Groveland Hotel
| Yield : Serves 8 |
Ingredients
- 1 cup leeks sliced and washed
- 1 cup potato diced small
- 1 cup parsnips diced small
- 2 cups chicken stock
- 1 cup cream
- Salt and white pepper
- 1 tsp lemon juice
- 1/4 cup cornstarch mixed with 1 tablespoon water
- 1/4 cup butter
Preparation
Sweat the leeks in the butter and add the rest of the vegetables. Add the cream and stock and boil until potato is tender. Take off the heat and stir in cornstarch mixture. Put the soup back on the heat and bring to a simmer for 10 minutes. Season with salt and pepper and lemon juice and serve.
