- 4 Tbsp Kelly Gold butter
- 2 parsnips
- 4 large potatoes
- 4 carrots (2 large or 4 medium/small)
- 4 celery stalks
- 1 medium onion
- 2 leeks
- 3 cloves of garlic
- 32 oz chicken or vegetable stock
- 3 Tbsp flat-leaf parsley, minced
- S+P to taste
Chop all of the vegetables.
Melt butter in a large stockpot, add the vegetables.
Sauté gently for about 5 minutes until the vegetables start to soften.
Add the stock and bring to a slow boil. Reduce heat and simmer for 15-20 minutes or until the vegetables have softened completely.
Purée the soup until it is nice and smooth.
Return to the heat and bring back to a gentle simmer.