Parsnip & Leek Soup

Parsnip & Leek Soup
Photo by Amy Albert


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

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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