Parsnip & Leek Soup

Parsnip & Leek Soup
Photo by Amy Albert


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