Ingredients:

  • 3 Tbsp Unsalted Butter (45 g)
  • 1 Tbsp Olive Oil (15 ml)
  • 3 large Leeks (approx. 450 g), white and pale green parts only, thoroughly cleaned and sliced
  • 2 Garlic Cloves, finely minced
  • 1 lb Parsnips (500 g), peeled and roughly chopped (1-inch pieces)
  • 5 cups Vegetable or Chicken Stock (1.2 litres), low sodium
  • 3 sprigs Fresh Thyme Sprigs
  • 1 Bay Leaf
  • 1 tsp Kosher Salt (or to taste)
  • 1/2 tsp Black Pepper (or to taste), freshly ground
  • 1/2 cup Double Cream (Heavy Cream) (120 ml)
  • 1 tsp Lemon Juice, freshly squeezed

Instructions:

  1. Prep Vegetables: Thoroughly clean and slice the leeks. Peel and roughly chop the parsnips into uniform 1-inch (2.5 cm) pieces.
  2. Melt Butter: In a large saucepan or Dutch oven, melt the butter and olive oil over medium-low heat.
  3. Sweat the Leeks: Add the sliced leeks and a pinch of salt. Cook gently for 8–10 minutes, stirring occasionally, until the leeks are soft and translucent, without allowing them to brown or caramelise.
  4. Add Aromatics: Add the minced garlic and cook for 1 minute until fragrant.
  5. Add Parsnips: Stir in the chopped parsnips and cook for 2–3 minutes to lightly coat them in the buttery leek mixture.
  6. Deglaze and Season: Pour in the stock. Add the thyme sprigs and bay leaf. Season with 1 teaspoon of salt and the pepper.
  7. Simmer: Bring the soup to a boil, then immediately reduce the heat to low, cover the pot partially, and simmer for 20 minutes, or until the parsnips are completely fork-tender.
  8. Discard Aromatics: Remove the pot from the heat. Carefully fish out and discard the bay leaf and thyme sprigs.
  9. Blend Safely: Use an immersion blender or transfer the soup in batches to a stand blender (ensure the lid is vented) and blend until completely smooth and velvety. Return the blended soup to the pot.
  10. Final Adjustments: Place the pot back on low heat. Stir in the heavy cream and lemon juice. Heat through gently—do not allow it to boil once the cream is added.
  11. Check Seasoning: Taste the soup and adjust salt, pepper, and lemon juice as needed. The lemon juice is vital for cutting through the richness.