1 leek
3 garlic cloves
100g butter
1 large potato
8 parsnips
chicken stock
seasoning

Finely cut the leek and garlic and pop them into a saucepan with a cube of butter.

Let them cook slowly for about 5 minutes, making sure they don't brown.

In the meantime peel and cut up the potato and the parsnips.
If the parsnips seem to have a tough core then cut that out too.
Add this to the pan and cook slowly for another five minutes.

When the vegetables are beginning to smell good then cover them with light chicken or vegetable stock.
Bring to the boil, then turn down the heat and leave to simmer gently for about half an hour.
Test the parsnips with a knife, they should be soft, but not falling apart.

Add seasoning, salt and freshly ground pepper.