Parsnip, Carrot, and Leek Soup @LucyBurdette

LUCY BURDETTE: I have been receiving a "best of the season" vegetable box from the chefs garden for the past couple of months. With this subscription, you don’t choose what comes in the box, you take what they ship as the best. It’s an adventure! I was a little shocked to see a big sack of parsnips, when I barely managed to work through the parsnips delivered several weeks ago. But I did admire the multicolored carrots, and beautiful leeks. So I decided to use the three of them together. Using a suggestion I found at New York Times cooking, I garnished the soup with fried parsnip coins sprinkled with salt. Those were addictive!

Ingredients

5-6 Parsnips

5-6 Carrots, any color

3 large leeks or 5 small

One box good quality chicken broth or vegetable broth

Olive oil

1 tablespoon butter

2 more parsnips for the coins

Clean and slice the leeks and sauté them in melted butter and olive oil. Wash and peel the parsnips and carrots and cut them into chunks. Add the broth to the pot with the leeks, along with the cut vegetables. Simmer for 30-40 minutes until the veggies are soft. 

Use an immersion blender to cream the vegetables, then set them aside. (You can see that my soup turned out purple because of the purple carrots.)

Peel and slice the reserved parsnips. Sauté them in olive oil until browning and soft. Sprinkle with salt and garnish the soup. 

Lucy Burdette writes the Key West food critic mystery series including USA Today bestselling A CLUE IN THE CRUMBS. You can order that wherever books are sold. 

If you’re all caught up, try Lucy’s first women’s fiction title, THE INGREDIENTS OF HAPPINESS.

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