Leek, Parsnip and Pear Soup with Crispy Leeks
Recipe Mari Loewen, Photography Ross Cornish
Ingredients
2 tablespoons butter
1 tablespoon extra-virgin olive oil
2 shallots, finely diced
2 leeks, white and light green part only, chopped
1 1⁄2 cups white wine
5 firm ripe pears, peeled and chopped
6 large parsnips, peeled and chopped
3 large baking potatoes, peeled and chopped
4 cups vegetable stock or chicken stock
1 cup water
Sea salt and cracked black pepper, to taste
1 cup whipping cream
Splash of champagne vinegar
1 leek, sliced finely for garnish
1⁄2 cup sour cream or crème fraiche
Preparation
Heat butter in a large heavy stock pot over medium heat. Add shallots and chopped leeks and sauté for 7-10 minutes until softened but not golden. Add the wine and allow to cook of. Once the wine has evaporated, add the pears, parsnips and potatoes and stir well until combined.
Add the vegetable or chicken stock to just cover the vegetables (add the extra cup of water to cover if necessary). Increase heat and bring to a boil then reduce heat and simmer until the vegetables are tender. Place the soup, whipping cream and a splash of champagne vinegar in a blender or use a hand blender to purée until smooth. Season well with sea salt and cracked black pepper.
In a frying pan, heat a small amount of oil and fry the remaining sliced leeks until crispy. To serve, spoon soup into warmed bowls. Top with a spoonful of creme fraiche and bunch of crispy leeks. Serves 6.
Note: Champagne vinegar can be found in specialty food stores or can be substituted with white wine or apple cider vinegar.
