Parsnip & Leek Soup

Parsnip & Leek Soup
Photo by Amy Albert


  • 1 tsp. coarse salt; more to taste
  • 6 cups homemade or low-salt canned chicken broth
  • 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
  • 2 small bay leaves, broken in half
  • ¼ cup heavy cream (optional)
  • 2 Tbs. chopped fresh thyme, for garnish
  • + 6 more ingredients
    • 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
    • 3 sprigs fresh thyme
    • 2 Tbs. olive oil
    • 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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