Adapted from Jessica Prentice’s Full Moon Feast
2 tablespoons “unsalted butter baby”
3 leeks peeled, rinsed well, and sliced
4 parsnips, chopped chunky
4 or more cups chicken stock
1 bay leaf
1 cup Greek yogurt (Fage is good)
Salt and pepper
Melt butter and add leeks. Saute until they smell sweet. Add parsnips and sauté for another few slow minutes. Add stock, a bit of salt and the bay leaf. Simmer, with the lid on, until parsnips can be pierced easily with a knife. Remove bay leaf and puree. Fold in the yogurt and season again with salt and pepper. If serving to foodies, place a dollop more yogurt on top, for fanciness.