Page 147 - A Literary Holiday Cookbook

1 Slice leeks in half lengthwise, discarding outer layers if heavily

soiled. Slice width-wise into thin strips and place in a colander. Rinse
thoroughly under cold water and set aside.

2 Melt butter in a large pot over medium heat. Add leeks and garlic.

Cook, stirring regularly, for 3 minutes. Reduce heat to medium-low
and cook for 40 minutes, stirring regularly.

3 Peel potatoes and parsnips and cut into ½-inch pieces. Add to the
pot, along with the vegetable stock. Bring to a boil on medium-high

heat. Reduce heat to medium-low and simmer 20 to 30 minutes until

vegetables are very soft.

4 Transfer half of the soup to a blender and blend until smooth.

Transfer to a clean bowl and set aside. Blend remaining soup and
transfer both halves back to the pot (alternatively, this can all be

done in the pot with an immersion blender). Very gradually stir in
milk. Grate the Parmesan and stir in until melted. Stir in salt and

pepper. Top with spiced pine nuts and sprigs of parsley, if desired.

Serve at an autumn banquet at Redwall Abbey!