Parsnip & Leek Soup

Parsnip & Leek Soup
Photo by Amy Albert


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

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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