Parsnip & Leek Soup

Parsnip & Leek Soup
Photo by Amy Albert


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