Parsnip & Leek Soup

Parsnip & Leek Soup
Photo by Amy Albert


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

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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