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Parsnip & Leek Chowder with Charred Sweet Corn

Sometimes, even on the sunniest of Sundays, soup is just so appropriate. It warms your belly, your heart, and requires such a minimal amount of preparation for when you just feel like lazing about. I found the most beautiful Parsnips and Leeks yesterday while perusing the Silverlake farmers market- two of my favorite vegetables that I just don’t get around to using as often as I’d like. Parsnips are a particular favorite because not only are they sweet, and succulent, but quite starchy, and full of fiber- making for a great substitute when you’re trying to cut back on carbs.

 

Servings: 4

Prep Time: 10 minutes

Cook Time 35 minutes

Ingredients:

  • 2 Parsnips, cleaned and diced into small cubes I like to keep the skin on parsnips- it adds more flavor, and that’s where you find most of the fiber
  • 2 Leeks, finely diced When eating leeks- only the light green part of the vegetable is good for cooking- the rest is good for flavoring- See my Quick & Simple Vegetable Stock recipe for an example of what I mean. Be sure to clean the Leeks very well. Dirt tends to sneak it’s way into every layer of leeks… no body wants to eat dirt.
  • 2 ears of Sweet Corn cut from cob. Hang on to the cobs after the corn has been cut from them- they will add so much more flavor to the soup
  • 1/4 Cup Onion, finely diced
  • 2 Cloves of Garlic, minced
  • 3 Tbsp. Grapeseed Oil
  • 2 Quarts Quick Vegetable Stock
  • Paprika for garnish
  • Salt & Pepper to taste

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Instructions:

  1. In a large sauce pot(preferably cast iron), heat 1 tbsp. of Grapeseed Oil.
  2. Saute Onions, Leeks, and Garlic until fragrant.
  3. Add Corn Kernals and allow to cook in oil until browned and a tiny bit charred.
  4. At this point add the remaining Grapeseed Oil, and Parsnips.
  5. Allow the Parsnips to brown a bit(about 2 minutes) before adding Vegetable Stock, a pinch of Paprika, and Salt & Pepper.
  6. Bring ingredients to a slow simmer and cook for 25-30 minutes on a low heat.
  7. Ladle 1/2 the amount of soup into a heat resistant, heavy duty mixer, in small portions at a time.
  8. Puree and add back to the pot.
  9. Bring back up to a boiling temperature.
  10. Before enjoying, taste to check seasoning, and dust with a pinch of paprika.
  11. If you have left overs, you may store in an air tight container and enjoy for 2-3 days.

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