Since yesterday was the Super Bowl, it was only appropriate to make soup for a late lunch. This soup is thick, filling and very parsnipy. I roasted the carrots and parsnips in the oven before adding them to the leeks and stock. Roasting the veggies intensifies their flavor. The soup was pureed and spices were added and presto… soup. I paired it with biscuits from my Moosewood Cookbook, except I changed out the scallions the recipe called for with leeks… we have leeks coming out the wazoo. Apparently Wegmans only carries huge bundles of leeks.
I have to admit the atmosphere in our apartment last night was pretty somber when we got home from watching the game… Mark is taking the Patriot loss pretty hard. However, he was rather chipper for our 9 am training run. We met up with the other Lava Tigers (our team name for the Seneca 7) for a team 3.75 mile run. Seneca 7 is a 77.7 mile, 7 man/woman relay race around Seneca Lake in upstate New York. We picked legs last week and I have leg 4, 10.8 miles, and the third longest leg. Mark picked leg 7, 11.3 miles, the second longest leg. We have a little under 2 months left to train… and I’m getting pretty excited, especially since we ran part of our run today in flying V formation.
Carrot, Parsnip and Leek Soup
3-4 large parsnips, peeled and cubed
1/2 pound of baby carrots
1/2 teaspoon of black pepper
1 teaspoon Italian seasoning
3 tablespoons of olive oil, divided
2 large leeks, cut in half and sliced thinly, only using the white and very light green part
2 teaspoon of curry powder
2 teaspoon of cayenne
1/2 teaspoon more of black pepper
4 cups of water
2 cups of veggie stock
1/4 cup of milk (soy, almond, cow)
Preheat the oven to 400. Place the parsnips, carrots, pepper, Italian seasoning and 2 tablespoons of oil on a sheet tray or in a casserole dish. Toss the veggies to coat them in the spices and oil. Place in the oven for 30 minutes, stirring occasionally.
About 15 minutes after the carrots and parsnips go in, start chopping the leeks, place them in a colander and rinse thoroughly to get the dirt out (they grow up through the ground and trap dirt).
Add a tablespoon of oil to the bottom of a large pot, heat it over medium heat. Add in the leeks and sauté for 5-10 minutes, stirring occasionally or until the leeks are translucent. When the carrot and parsnips are cooked through, add them to the pot along with the stock, water and spices. Bring it to a boil for about 5 minutes, then turn of the heat and let it cool. Once it has cooled a bit, puree it until smooth. You can add some more water if it is too thick. I used my immersion blender, but you could use a food processor or blender. Then stir in the milk, bring it back to a boil then it is ready to serve.
2 cups of whole wheat flour
2 1/2 teaspoon of baking powder
1 cup of plain yogurt ( I used Greek and a little water)\
2 tablespoons of olive oil
1/2 cup of leeks, minced
Preheat the oven to 400. Mix together the dry ingredients in a medium size bowl. In a small bowl mix together the yogurt, oil and leeks. Stir the wet ingredients into the dry ingredients quickly. Dump it out onto a floured surface and shape into a disk 3/4″ thick. Slice into 10 wedges and place on a oiled baking sheet and bake for 20 minutes or until the bottoms are golden brown and a toothpick inserted in the center of a biscuit comes out clean.