Leek and Parsnip Peasant's Soup
A hearty stew-like soup with lashings of delicious soaked crusty bread. Salty and luxurious, this soup is also an excellent way to use up old stale bread.
When to eat
We recommend eating this soup from November to February. Parsnips are best in mid to late winter.
Leek and Parsnip Peasant's Soup
Ingredients
- 5 Medium Parsnip
- 2 Large Leek
- 2 Small White Onion
- 1 Litre Vegetable Stock
- 8 slices White Crusty Bread
- 1 Tablespoon Fresh Rosemary
- 1 Tablespoon Fresh Thyme
- 3 Tablespoons Olive Oil
Instructions
- See post content