Parsnip and Leek Soup with Cumin and Mustard Seeds

Ingredients

• ½ tsp. cayenne
• 6 cups lower-salt chicken broth; more as needed
• 1 lb. medium parsnips, peeled, cored, and cut into medium dice (about 2 cups)
• 2 medium leeks (white and light-green parts only), trimmed, washed, and sliced crosswise about ½ inch thick (2-½ cups)
• 1 lb. yellow potatoes (like Yukon Gold), peeled and cut into medium dice (2-¾ cups)
• 4 medium cloves garlic, roughly chopped
• 2 tsp. cumin seed
• + 6 more ingredients
• • Kosher salt and freshly ground black pepper
  • 2 Tbs. unsalted butter
  • 1 large yellow onion, cut into medium dice (2 cups)
  • 2 tsp. black mustard seed
  • 2 tsp. ground turmeric
  • 2 Tbs. extra-virgin olive oil

Heat the butter in a 6- to 8-quart heavy-duty pot over medium heat. Add the onion, 1/2 tsp. salt, and a couple of grinds of pepper and cook, stirring occasionally, until the onion is soft and lightly browned, 8 to 10 minutes. Add the broth, leeks, parsnips, and potatoes and raise the heat to medi...

View full recipe at Fine Cooking