Parsnip & Leek Soup

Parsnip & Leek Soup
Photo by Amy Albert

Ingredients

  • 3 cups chopped leeks, white and light green parts only (from 2 to 3 large leeks), rinsed and drained
  • 1/3 cup olive oil
  • ½ tsp. white peppercorns, lightly crushed
  • 3 sprigs fresh thyme
  • 2 Tbs. chopped fresh thyme, for garnish
  • 1 tsp. coarse salt; more to taste
  • 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. 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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