2 tablespoons butter
1 pound leeks -- sliced
1 pound parsnips -- trimmed, peeled, and cut crosswise into 1-inch pieces
2 apples -- peeled, cored, and cut into 1-inch pieces
1/2 pound baking potato -- peeled and cut into 1-inch pieces
14 fluid ounces chicken broth
4 cups water
salt and pepper
To prepare leeks: Trim and discard root ends and dark-green parts. Halve lengthwise; thinly slice crosswise. Wash in several changes of cold water until all grit is removed.
Heat butter in a large pot over medium heat. Add leeks. Cook, stirring, 5 minutes.
Add parsnips, apples, potato, broth, and water. Bring to a boil; reduce heat and simmer, partially covered, until vegetables are tender, 20 to 25 minutes.
Use a hand blender or, working in batches, purée soup in blender until smooth. Season with salt & pepper.
Adapted from Martha Stewart's Everyday Food, 2005
This is an easy favorite that I love, despite the protestations of my family. Nevermind that - I'm happy to store it in lunchtime portions for l'il ol' me! It freezes pretty well, though, upon heating, you'll need to take care to leave room in the bowl for rigorous stirring to re-blend the separated bits (and add a tiny bit more salt).
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