Ingredients:
¼ cup water
6 ounces leeks, thoroughly washed and finely sliced
4-6 carrots, cut into chunks
1¼ cups grated parsnip
¼ teaspoon freshly ground nutmeg
Sea salt and freshly ground black pepper
8 cups stock of choice
Directions:
1. In a large saucepan, cook the leeks in water until soft. Add all the other ingredients and simmer for 1 hour.
2. Remove from heat and puree. Return to a clean saucepan, reheat and serve.
Serves 6-8