Parsnip & Leek Soup

Parsnip & Leek Soup
Photo by Amy Albert


  • ¼ cup dry sherry (fino) or dry white wine
  • 2 Tbs. chopped fresh thyme, for garnish
  • 3 cups chopped leeks, white and light green parts only (from 2 to 3 large leeks), rinsed and drained
  • 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
  • 1/3 cup olive oil
  • 6 cups homemade or low-salt canned chicken broth
  • + 6 more ingredients
    • 1 lb. parsnips, peeled, quartered, and cut into 1-inch pieces
    • ½ tsp. white peppercorns, lightly crushed
    • 2 Tbs. olive oil
    • ¼ cup heavy cream (optional)
    • 2 small bay leaves, broken in half
    • 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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