Cream Of Parsnip Leek Soup
|Parsnips||1 Pound, scrubbed and diced|
|Leeks||2 , washed and sliced into chunks|
|Chicken stock/Turkey stock||5 Cup (80 tbs)|
|Skim milk powder||1⁄4 Cup (4 tbs)|
|Water||1 Cup (16 tbs)|
|Tamari soy sauce||1 Tablespoon|
|Chopped parsley||1 Tablespoon (For Garnish)|
Cook parsnips and leeks in well seasoned stock to cover, until tender.
Puree in a blender.
Add remaining stock and heat in the top of a double boiler.
Combine skim milk powder with water, using a wire whisk; add to soup about ten minutes before serving.
Add tamari soy sauce and correct seasonings.
Garnish with chopped parsley.