This recipe is a great addition to your Holiday table! It’s majorly flavorful, an all-star make ahead option, and lusciously creamy (but without cream). Add some homemade croutons for the ultimate finisher!
Parsnip and Leek Soup
This recipe is a great addition to your Holiday table! It's majorly flavorful, an all-star make ahead option, and lusciously creamy (but without cream). Add some homemade croutons for the ultimate finisher!
- 1 Dutch-oven or soup pot
- 1 wooden spoon
- 1 immersion blender
- 2 tbsp extra-virgin olive oil plus more for finishing
- 2 tbsp unsalted butter
- 3 cups leeks white and light green parts only, halved lengthwise and sliced into half moons; this was 2 large leeks for me
- 5 garlic cloves chopped
- 2 lb parsnips core removed, peeled, and sliced
- 1 bay leaf
- 3 sprigs fresh thyme
- 1 tbsp fresh sage roughly chopped and packed
- ½ tsp ground nutmeg
- 6 cups stock chicken, turkey, or veggie
- kosher salt
- ½ tsp freshly ground pepper
- Heat extra-virgin olive oil and butter in a large Dutch oven over medium heat. Add the leeks and stir to coat in the butter & oil mixture. Sprinkle lightly with salt, cook gently, stirring frequently, until the leeks have softened (but don't let them brown), about 8 minutes. Add garlic and stir until fragrant, about 1 minute.
- Add parsnips, bay leaf, thyme, sage, nutmeg, and black pepper; stir until fragrant, about 30 seconds. Add a good solid sprinkling of salt and stock, bring to a boil, then reduce to a simmer for 30 minutes.
- Once parsnips are cooked through, remove from heat and allow soup to cool slightly. Purée until smooth using an immersion blender or standing blending (you may have to work in batches).
- Taste and season with salt & pepper, if needed.
- If the soup is too thick, thin it out with hot water until you reach your desired consistency. I had to add about 1 cup of hot water to this batch.
- Garnish with croutons, freshly ground pepper, fresh parsley, and a drizzle of extra-virgin olive oil.
This recipe is a great option for the holidays because it’s even better a day or two later!