Parsnip & Leek Soup

Parsnip & Leek Soup
Photo by Amy Albert


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