Parsnip & Leek Soup

Parsnip & Leek Soup
Photo by Amy Albert


  • 6 cups homemade or low-salt canned chicken broth
  • 1 lb. parsnips, peeled, quartered, and cut into 1-inch pieces
  • ½ tsp. white peppercorns, lightly crushed
  • ¼ cup dry sherry (fino) or dry white wine
  • 2 Tbs. olive oil
  • ¼ cup heavy cream (optional)
  • 3 cups chopped leeks, white and light green parts only (from 2 to 3 large leeks), rinsed and drained
  • + 6 more ingredients
    • 2 small bay leaves, broken in half
    • 1 tsp. coarse salt; more to taste
    • 3 sprigs fresh thyme
    • 2 Tbs. chopped fresh thyme, for garnish
    • 3 or 4 slices of fine-crumbed white bread (I like Pepperidge Farm), crusts removed and cut into ½-inch cubes
    • 1/3 cup olive oil

Heat the 1/3 cup oil in a large skillet over medium heat. Add the bread cubes and fry, tossing and stirring, until crisp and golden on all sides. Drain on paper towels.

View full recipe at Fine Cooking


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