Farmhouse Vegetable Soup

Recipe by Charlotte J
READY IN: 55mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 4
    tablespoons unsalted kerrygold irish butter
  • 1
    small onion, chopped
  • 2
    leeks, washed and sliced (white part only)
  • 2
    parsnips, peeled and sliced
  • 2
    medium potatoes, peeled and cut into 1-inch pieces
  • 2
    carrots, peeled and sliced
  • 4
    cups homemade vegetable stock or 4 cups low sodium vegetable broth
  • 23
  • 3
    tablespoons fresh flat-leaf parsley, minced
  • salt & freshly ground black pepper
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DIRECTIONS

  • In a stockpot over medium heat, melt the butter.
  • Add the onion and leeks, cover, and cook, stirring once or twice, for 5-7 minutes, or until vegetables are soft but not browned.
  • Add the parsnips, potatoes, carrots and Recipe #476612 or broth, cover and cook for 25 to 30 minutes, or until the vegetables are tender.
  • Remove from the heat and let cool for 10 minutes.
  • Working in batches, transfer the soup to a food processor or blender and puree until smooth.
  • Your immersion blender can also be used.
  • Return soup to the pot, whisk in the half and half, and season with the parsley, salt and pepper.
  • Simmer until heated through.
  • Ladle the soup into swallow bowls and enjoy.
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