1/2 stick unsalted butter or 3 ounces olive oil
5 medium parsnips, diced
1 large leek, diced
4 cups vegetable stock
2 apples, peeled and diced
1/2 cup heavy cream or whole milk
4 cups chickweed
1/4 teaspoon nutmeg
Salt and pepper to taste
Blanch half the chickweed for about 5 seconds in boiling water and shock in an icebath. Reserve.
Melt butter in a large pot. Saute onions and parsnips until onions are translucent. Cover with stock and apples. Simmer until parsnips are tender, about 15 minutes. Take about 1/2 the mixture out of the pot and blend in a blender with blanched half of chickweed until smooth. Return to pot and add cream and nutmeg. Add the rest of the chickweed and take off heat when it wilts. Season with salt and pepper and serve.