Parsnip & Leek Soup

Parsnip & Leek Soup
Photo by Amy Albert


  • 2 Tbs. olive oil
  • 2 Tbs. chopped fresh thyme, for garnish
  • 1/3 cup olive oil
  • 3 sprigs fresh thyme
  • ¼ cup dry sherry (fino) or dry white wine
  • ¼ cup heavy cream (optional)
  • 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
    • 2 small bay leaves, broken in half
    • 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

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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