Parsnip, Leek and Lemon Soup

Parsnip, Leek and Lemon Soup

I make no apologies for posting another soup recipe – they're damn easy to make and are just perfect for a quick lunch after a bracing morning walk. This one, which is a kind of take on the classic leek and potato, goes from board to belly in about 30 minutes. Again it's from New Covent Garden Soup Co's Soup & Beyond. I promise, I'll get back to pies asap... Serves 4.

Ingredients:
25g butter
450g parsnips, peeled and sliced
3 leeks, washed well and sliced
1 litre vegetable stock
grated zest and juice of 1/2 lemon
1 bay leaf
150ml single cream
salt and pepper to taste

Method:
1. Melt the butter and cook the parsnips and leek for 5 minutes in a covered saucepan, without colouring.
2. Add the stock, lemon zest and bay leaf. Bring to the boil and simmer gently for about 15 minutes until the vegetables are tender.
3. Cool a little, remove the bay leaf and add the lemon juice. Purée with a hand blender until smooth.
4. Add the cream, taste for seasoning and reheat gently, without boiling. Serve with fresh bread.