Ingredients
2 lb parsnips, peeled and diced
2 leeks, thinly sliced (white and light green parts)
2 cups buttermilk
3 tbsp butter
1½ qt chicken stock
2 tsp salt
½ tsp white pepper
½ tsp nutmeg
3 tbsp fresh dill, finely chopped
½ cup sour cream, for garnish
dill sprigs, for garnish
Preparation
Get a pot and melt butter over low heat.
Add parsnips and leeks, and sauté for 4 minutes, or until vegetables soften slightly.
Add chicken stock, salt, pepper, and nutmeg and simmer for 45 minutes until vegetables are tender.
Add buttermilk and dill, and simmer for 15 minutes longer.
Spoon into serving bowls.
Add a dollop of sour cream and a sprig of dill to each bowl. Serve while hot.
