Parsnip And Leek Soup

Nothing could be simpler or more delicious whether you eat it hot or cold and to turn this soup into a meal or a smart dinner party starter, add some mussels.

1 and a half lbs / 700 g parsnips, scrubbed, cut in half inch slices
1 medium onion, chopped
1 leek, washed and chopped
1 clove garlic, finely chopped
2 pints / 1.2 litres vegetable stock (home made or Kallo organic cube)
2 tbsp virgin olive oil
small knob of butter
2 bay leaves
black pepper
chives to garnish
parsley, finely chopped – if serving with mussels

Sweat the onions in butter and oil till just soft. Add the leek and garlic, stir gently for 2 minutes.

Add the parsnips, stir for 2 minutes.

Add pepper, bay leaves and stock, bring to the boil and simmer gently till all the vegetables are soft – around 20 minutes. Allow to cool a little before liquidising.

The soup should be fairly thick but if necessary thin a little by stirring in some warm milk.

Serve sprinkled with finely snipped chives.

Adding Mussels: Allow 4-5 mussels per person. Make sure they're all tightly closed and throw out any which don't close up when tapped on the worktop. Wash thoroughly in a sieve under running water and put into a large flat bottomed saucepan.

Turn up the heat and cover.

Within 5 minutes the shells will open and the mussels will be cooked. Throw out any that haven't opened.

Put the soup into bowls adding mussels on top and sprinkle with finely chopped parsley.
Serves 4