Go Back Email Link
Parsnip and Leek Soup with Homemade Croutons, Extra-Virgin Olive Oil, and Italian Parsley
Sacha Hirschfeld

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!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6
Course: Soups
Cuisine: American
Calories: 234
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • 1 Dutch-oven or soup pot
  • 1 wooden spoon
  • 1 immersion blender

Method
 

  1. 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.
  2. 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.
  3. 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).
  4. Taste and season with salt & pepper, if needed.
  5. 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.
  6. Garnish with croutons, freshly ground pepper, fresh parsley, and a drizzle of extra-virgin olive oil.

Notes

This recipe is a great option for the holidays because it's even better a day or two later!