Leek and Parsnip Soup

There is no need to wonder where the inspiration for this soup came from: it is, of course, a version of one of France’s most famous soups, Vichyssoise. I have had many different versions of it in France, ranging from a thick, steaming-hot, homely mixture to something chilled and delicate with a satin-smooth texture. This recipe, in which I use parsnips instead of potatoes for their lovely sweet taste, veers towards the homely, being a good family soup to have for lunch with crusty bread.</