Creamy Leek and Parsnip Soup

Name: Creamy Leek and Parsnip Soup
Total time: 2400 s
Yield: 5 servings
Cuisine: American
Ingredients: 3 tablespoons extra-virgin olive oil; 4 medium leeks, trimmed and cut into ½-inch pieces (1 lb, about 4 cups); 6 medium parsnips, peeled and cut into ½-inch pieces (2 lbs, about 4 cups); 2 teaspoons kosher salt; Black pepper; 1 bay leaf; 1 teaspoon ground turmeric; 4 garlic cloves, minced; 6 cups water, chicken broth or vegetable broth; Extra-virgin olive oil, crème fraîche or yogurt, and lemon juice for garnish (optional)

Ricardo @tallcook

Manhattan, New York, United States

This super easy recipe is by David Tanis. Sautéing the leeks and parsnips very slowly, to concentrate flavor before adding liquid, is the key to success.

#GoldenApron23 #vegan #vegetarian

This super easy recipe is by David Tanis. Sautéing the leeks and parsnips very slowly, to concentrate flavor before adding liquid, is the key to success.

#GoldenApron23 #vegan #vegetarian

Ricardo @tallcook

Manhattan, New York, United States

This super easy recipe is by David Tanis. Sautéing the leeks and parsnips very slowly, to concentrate flavor before adding liquid, is the key to success.

#GoldenApron23 #vegan #vegetarian

This super easy recipe is by David Tanis. Sautéing the leeks and parsnips very slowly, to concentrate flavor before adding liquid, is the key to success.

#GoldenApron23 #vegan #vegetarian

Saved

Ingredients

40 minutes

5 servings

3 tablespoonsextra-virgin olive oil
4medium leeks, trimmed and cut into ½-inch pieces (1 lb, about 4 cups)
6medium parsnips, peeled and cut into ½-inch pieces (2 lbs, about 4 cups)
2 teaspoonskosher salt
Black pepper
1bay leaf
1 teaspoonground turmeric
4garlic cloves, minced
6 cupswater, chicken broth or vegetable broth
Extra-virgin olive oil, crème fraîche or yogurt, and lemon juice for garnish (optional)

Saved

Steps

40 minutes

1

Put olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add leeks and parsnips, and stir to coat. Add the 2 teaspoons salt and pepper to taste.
2

Let vegetables sizzle and cook, stirring frequently until softened but without browning, 10 to 15 minutes.
3

Add bay leaf, turmeric and garlic, and stir to coat. Increase heat to high, add water or broth, and bring to a boil. Reduce heat to a simmer and cook for 10 minutes more. Taste broth and adjust seasoning.
4

Remove bay leaf! With a blender, purée soup to a creamy consistency. Thin with water or broth, if desired.
5

Reheat the soup before serving. Serve plain, or give each bowl a drizzle of extra-virgin olive oil, lemon juice and/or a dollop of crème fraîche or yogurt, if desired.