Creamy Dilled Parsnip and Leek Soup
Ingredients
- 3 Tbs. butter
- 2 lb. parsnips, peeled and diced
- 2 leeks, thinly sliced (white and light green parts)
- 1 1/2 qt. chicken stock
- 2 tsp. salt
- 1/2 tsp. white pepper
- 1/2 tsp. nutmeg
- 2 C. buttermilk
- 3 Tbs. finely chopped fresh dill
- 1/2 C. sour cream for garnish
- dill sprigs for garnish
Directions
Melt butter in a stock pot or dutch oven. Add parsnips and leeks, and sauté for 4 minutes, or until vegetables soften slightly. Add chicken stock, salt, pepper, and nutmeg. Simmer until vegetables are very soft, about 45 minutes. Add buttermilk and dill, and simmer for 15 minutes longer. Spoon into serving bowls. Add a dollop of sour cream and a sprig of dill to each bowl. Stir sour cream into soup to eat.
