Parsnip & Leek Soup

Parsnip & Leek Soup
Photo by Amy Albert


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

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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