Parsnip & Leek Soup

Parsnip & Leek Soup
Photo by Amy Albert

Ingredients

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

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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