Cream of Parsnip and Leek Soup

Description

A delicate soup made of roots and leek.

Ingredients

1,5 l chicken broth
350 g parsnips
1 leek
2 carrots
1 potato
2 springs fresh thyme
1-2 bay leaf
Ground black pepper
Sour cream

Instrutions

Peel the parsnips, carrots and potato and cut them into chunks. Slice the leek. Bring the broth to a boil. Put the roots and potato into the broth and cook for 10 minutes. Add the leek and cook for 6-8 minutes. Put the bay leaf and thyme into the soup and cook for 1 minute. After 1 minute remove the bay leaf and thyme from the soup, season with salt and pepper. Blend with a hand blender until smooth. Serve with a spoonful of sour cream.