Farmhouse Vegetable Soup

By bakers_delight85

Ingredients

• 4 Tbsp. unsalted Kerrygold Irish butter
• 1 small onion, chopped
• 2 leeks (white part only), washed and sliced
• 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, canned low-sodium vegetable broth, or 4 vegetable bouillon cubes mixed with 4 cups boiling water
• 2/3 cup half-and-half
• 3 Tbsp. minced fresh flat-leaf parsley
• Salt and freshly ground pepper to taste

Details

Servings 4

Preparation

Step 1

In a stock pot or large saucepan over medium heat, melt the butter. Add the onion and leeks, cover, and cook, stirring once or twice, for 5 to 7 minutes, or until the vegetables are soft but not browned. Add the parsnips, potatoes, carrots and stock 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. (Or puree in the pot with an immersion blender.) Return the soup to the pot, whisk in the half-and-half and season with parsley, salt and pepper. Simmer until heated through.
To serve, lade the soup into shallow bowls.