Parsnip, Potato and Celery Leaf Soup – Naomi Crisante

Ingredients

• 50g butter
• 1 leek, thinly sliced
• 4 leafy stalks celery, chopped, including leaves
• 1 large parsnip, peeled and chopped
• sea salt and pepper, to taste
• 2 potatoes, peeled and chopped
• 1 litre chicken or vegetable stock
• 1 cup milk
• celery leaves, for garnish