Parsnip & Leek Soup

Parsnip & Leek Soup
Photo by Amy Albert


  • ¼ cup dry sherry (fino) or dry white wine
  • 1 lb. parsnips, peeled, quartered, and cut into 1-inch pieces
  • 3 cups chopped leeks, white and light green parts only (from 2 to 3 large leeks), rinsed and drained
  • 2 Tbs. chopped fresh thyme, for garnish
  • 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
    • ½ tsp. white peppercorns, lightly crushed
    • 6 cups homemade or low-salt canned chicken broth
    • 1 tsp. coarse salt; more to taste
    • 1/3 cup olive oil
    • 2 Tbs. olive oil
    • 3 sprigs fresh thyme

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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