Parsnip & Leek Soup

Parsnip & Leek Soup
Photo by Amy Albert


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

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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