Creamy Leek and Parsnip Soup
Ricardo @tallcook
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.
Open in Cookpad AppCooking Instructions
- 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.
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