Parsnip and Potato Soup with Salsa Verde

Shared by the Pantry Seattle

Recipe adapted from Michelle Nguyen

Yield 8-10 portions.

Ingredients

For the soup:

2 pounds russet (or other non-waxy) potatoes

1 1/2 pounds parsnips (roughly 4 large)

2 large leeks (roughly one pound)

2 cups whole milk

5 cups vegetable or chicken stock

2 teaspoons kosher salt, plus more to taste

Freshly ground black pepper, to taste

For the salsa verde:

1 cup chopped parsley

1/4 cup toasted hazelnuts, finely chopped

1/2 cup extra virgin olive oil

Zest of 1/2 lemon

1/2 teaspoon kosher salt

instructions

First, clean the leeks of any sand or mud, and remove only the toughest parts of the dark green tops and the root end. Cut the leeks in half lengthwise and then slice into thin half-moon slices.

Peel the potatoes and parsnips, and roughly chop both ingredients, keeping them separate. Place the leeks and parsnips in one pot and cover with the whole milk and enough stock to just cover them. Add 2 teaspoons kosher salt and bring to a simmer. Cook until the parsnips are soft enough to smash with a fork and set aside.

Place the potatoes in a second pot and cover with the remaining stock, adding water if needed to make sure they are covered. Bring the liquid to a boil and reduce the heat and simmer the potatoes until soft.

Drain the potatoes, reserving the stock. Move the potatoes to the large pot with the parsnips and 1 cup of the reserved milk. Use an immersion blender to begin processing the soup. The mixture will be thick at first, add your reserved stock as needed to reach your desired consistency. If using, add cream to taste. Adjust the seasoning with kosher salt and fresh cracked pepper.

Place the chopped toasted hazelnuts, parsley, lemon zest, and olive oil in a small bowl. Add kosher salt to taste and stir. Salsa Verde can be made up to two days in advance and can be kept for up to five days.

Fill individual bowls with soup and garnish with a spoonful of salsa verde.