Creamy Leek and Parsnip Soup
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Ingredients
2 tablespoons unsalted butter
3 leeks, trimmed, halved lengthwise, sliced crosswise in 1/2-inch thick slices
5 medium parsnips (about 1 pound), thinly sliced
Salt and pepper
4 ½ cups low-sodium chicken stock
½ cup heavy cream
1 tablespoon chopped green onion
To make
This delicious creamy leek and parsnip soup is perfect to serve on a cold autumn evening.
Melt the butter in a large heavy saucepan over medium-high heat. Add the leeks, parsnips, 1/2 tsp salt and 1/4 tsp pepper. Cook, stirring frequently, until softened but not browned, about 10 minutes. Add 4 cups of broth, turn up the heat to high, and bring to a full boil. Reduce the heat to medium-low and cook under a partially closed lid, stirring occasionally, until the vegetables are very soft, about 30 minutes.Allow to cool slightly. While making the puree, chop the soup in a blender. Return the soup to the pan and add the cream. Heat over low heat and season well with salt and pepper. Dilute with the remaining broth if the soup is too thick. Ladle out the warmed soup, garnish with a pinch of green onions, and serve.
Melt the butter in a large heavy saucepan over medium-high heat. Add the leeks, parsnips, 1/2 tsp salt and 1/4 tsp pepper. Cook, stirring frequently, until softened but not browned, about 10 minutes. Add 4 cups of broth, turn up the heat to high, and bring to a full boil. Reduce the heat to medium-low and cook under a partially closed lid, stirring occasionally, until the vegetables are very soft, about 30 minutes.Allow to cool slightly. While making the puree, chop the soup in a blender. Return the soup to the pan and add the cream. Heat over low heat and season well with salt and pepper. Dilute with the remaining broth if the soup is too thick. Ladle out the warmed soup, garnish with a pinch of green onions, and serve.
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Author:Admin
Published: 11/20/2023 9:54 PM
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