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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 6 |
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A rich, flavourful puree of buttery leeks, onions, potatoes and parsnip adapted from Home Grown Harvest. Garnished with garden fresh chives and chive blossoms, this warming, hearty meal is perfect for the first brisk day of Fall. Ingredients:
3 tbsp salted butter |
3 large leeks (white and light green parts), sliced and rinsed well |
1 large sweet onion, chopped |
10 oz yukon gold or red-skinned potatoes, peeled and diced |
1 large parsnip, peeled and diced |
1 2/3 cup evaporated 2% milk |
2 cups low-sodium vegetable broth |
2 bay leaves |
1/2 tsp dried rosemary |
1/4 - 1/2 tsp sea salt, to taste |
white pepper, to taste |
fresh chives and/or chive blossoms, to serve |
Directions:
1. Melt the butter in a large Dutch oven over medium-low heat.
2. Add the leeks and onion, stir to coat with the butter and cover.
3. Cook 10 minutes, then stir in the potatoes and parsnip and re-cover.
4. Cook a further 10 minutes.
5. Pour in the milk and broth, then add the bay leaves, rosemary, salt and pepper.
6. Cover and simmer 30 minutes, until the vegetables are falling apart.
7. Remove bay leaves.
8. Using an immersion blender (or working in batches in a standard blender), puree smooth.
9. Taste and adjust seasoning, then serve.
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