CREAMY LEEK AND PARSNIP SOUP
This soup has a kind of quiet charm. Whizzed until creamy in a blender, it is a happy marriage of silky leeks and earthy parsnips - think leek and potato soup, but with more depth of character. It's very good made with water instead of broth; sautéing the leeks and parsnips very slowly, to concentrate flavor before adding liquid, is the key to success.
Provided by David Tanis
Categories weeknight, soups and stews, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- 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.
- Let vegetables sizzle and cook, stirring frequently until nearly caramelized, but without browning, until softened, 10 to 15 minutes.
- 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.
- With a blender, purée soup to a creamy consistency. (Small batches work best.) Thin with water or broth, if necessary - it should be like a thin milkshake, not thick and porridge-like.
- Reheat the soup before serving. Serve plain, or give each bowl a drizzle of extra-virgin olive oil or a dollop of crème fraîche or yogurt, if desired.
PARSNIP, LEAK GRATIN.
Leaks and parsnips in beautiful creamy accompaniments.
Provided by [email protected]
Time 1h35m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat oven to 180 degs, 350F, gas 4. Slice parsnips thinly and place in bowl of water for 10 mins. drain we'll and pat dry.
- Heat half butter in pan and fry leaks for 3 mins until tender. Set aside.
- Grease baking tin or dish. Heat cream and milk along with garlic until almost boiling and set aside.
- Layer parsnips and leeks and cheese in dish, seasoning between each layer. Pour over cream mixture and dot with butter.
- Cover with foil and bake for 45 mins. Remove foil and bake for another 30 mins.
PARSNIP, PAPRIKA AND MUSTARD SOUP
This soup is highly nutritious while being extremely tasty!
Provided by Clinomania99
Time 50m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Peel and dice the parsnips, wash and dice the leek. Heat the oil and butter together in a large pan and saute the parsnip and leek for 5 minutes.
- Add the paprika, stir well until vegetables are coated, and then cook for a few minutes.
- Add the vegetable stock and bring to the boil, cover the pan and simmer until soft (approx. 20 minutes)
- Liquidise the vegetables, and then add mustard and sugar. Season and then reheat.
- Serve while warm with buttered rolls
ROASTED PARSNIP AND PEAR SOUP
Although pears and parsnips may seem like an odd combination, the pears bring out the natural sweetness of the parsnips in this winter soup. Don't skip the topping; it's the best part! -Sara Petrie, Grassie, Ontario
Provided by Taste of Home
Categories Lunch
Time 2h
Yield 8 servings (2-1/4 quarts).
Number Of Ingredients 21
Steps:
- Preheat oven to 425°. Place parsnips in a greased 15x10x1-in. baking pan; toss with oil, nutmeg, salt and pepper. Roast 25 minutes. Stir in pears; roast 15-20 minutes longer or until tender, stirring occasionally., In a Dutch oven, heat butter over medium-high heat. Add leeks, celery and shallots; cook and stir 4-6 minutes or until tender. Stir in parsnip mixture, broth, maple syrup, bay leaf and thyme. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes. Remove from heat; cool slightly., Remove bay leaf from soup. Process soup in batches in a blender until smooth; return to pan. Stir in cream; heat through. , For topping, in a large skillet, heat butter over medium-high heat. Add remaining ingredients; cook and stir 2-4 minutes or until pears are crisp-tender. Top servings with sliced pears.
Nutrition Facts : Calories 358 calories, Fat 19g fat (10g saturated fat), Cholesterol 47mg cholesterol, Sodium 911mg sodium, Carbohydrate 48g carbohydrate (25g sugars, Fiber 7g fiber), Protein 4g protein.
GINGERED PARSNIP & LEEK SOUP
Cold outside and nothing is more appealing than a steaming bowl of soup. Add the sweetness of the parsnips with aromatics of leeks and peppery kick of ginger and you have a great light meal or starter.
Provided by justcallmetoni
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Leeks have a good amount of sand trapped between the layers in both the white and green parts. Be sure to soak, rinse and clean well so as not to spoil the final results.
- Add olive oil, sliced leeks and ginger to a large sauce pan over medium heat. Cook for 2 to 3 minutes until the leeks begin to soften and the ginger becomes fragrant.
- Peel and slice the parsnips into 1/4 inch thick disks. If the vegetables are large, cut in half lengthwise before slicing. Add the sliced parsnips to the pot and cook an additional 7 to 8 minutes. Should the pan get dry, add 2 to 3 tablespoons of the vegetable broth to keep the pan from scorching.
- Add the vegetable broth and bring to a boil. Reduce to a simmer and add the white wine. Cook for 20 minutes uncovered. When done the vegetables should be soft and tender.
- Place the soup in a food processor or blender and blend until smooth. (I use an immersion blender for this step.) Season with white pepper and salt to taste.
- Ladle into bowls and garnish with a small dollop of yogurt (or for a more elegant presentation you can thin the yogurt and make swirls or a web pattern) and a small sprinkle of smoked paprika.
More about "parsnip and leek soup recipes"
LEEK AND PARSNIP SOUP - COOK VEGGIELICIOUS
From cookveggielicious.com
5/5 (3)Total Time 55 minsCategory SoupCalories 148 per serving
CRISPY LEEK AND PARSNIP SOUP RECIPE | COOK FOR YOUR LIFE
From cookforyourlife.org
3.7/5 (23)Estimated Reading Time 2 minsCategory SoupsCalories 1465 per serving
- In a large heavy-bottomed pot, heat one tablespoon of olive oil over medium heat. Add the diced parsnips and a pinch of salt. Sweat until they become slightly soft, about 5 minutes. Add the celery, white part of leeks and garlic to the pot, and continue sweating until all the vegetables are tender, about 15 minutes.
- Add the vegetable stock and water to the pot, and bring to a boil. Reduce heat to simmer and cook 10 minutes.
- Lower the soup to a simmer and add the can of white beans. Season with lemon juice, salt, and pepper and let soup simmer about 10 minutes.
- Remove the soup from the heat. Working in batches if necessary, puree half of the soup in a blender. Pour the pureed soup back into the pot and allow to simmer for another 5 minutes.
CREAMY LEEK AND PARSNIP SOUP RECIPE | MYRECIPES
From myrecipes.com
4/5 (4)Total Time 55 minsServings 4Calories 309 per serving
- Melt butter in a large heavy saucepan over medium heat. Add leeks, parsnips, 1/2 tsp. salt and 1/4 tsp. pepper. Cook, stirring often, until softened but not browned, about 10 minutes. Pour in 4 cups broth, increase heat to high and bring to a full boil. Reduce heat to medium-low and cook, partially covered, stirring occasionally, until vegetables are very soft, about 30 minutes.
- Let cool slightly. Working in batches, puree soup in a blender. Return soup to saucepan and stir in cream. Warm over low heat and season well with salt and pepper. Thin with remaining broth if soup is too thick. Ladle into warmed soup bowls, garnish with a pinch of chives, and serve.
PARSNIP & LEEK SOUP - RECIPE - FINECOOKING
From finecooking.com
4.6/5 (8)Category First CourseCuisine AmericanCalories 230 per serving
CARROT, PARSNIP & LEEK SOUP RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
CARROT, LEEK, PARSNIP SOUP. VEGAN GLUTENFREE - VEGAN RICHA
From veganricha.com
LEEK, CAULIFLOWER & PARSNIP SOUP RECIPE | JESSICA COX
From jessicacox.com.au
CREAMY LEEK & PARSNIP SOUP - 8 WEIGHT WATCHERS POINTS ...
From housewivesoffrederickcounty.com
CREAMY POTATO LEEK & PARSNIP SOUP – FRESH FORK MARKET
From freshforkmarket.com
PARSNIP, APPLE AND LEEK SOUP | HELLO!
From hellomagazine.com
CREAMY PARSNIP SOUP (ONE POT RECIPE!) - NO SPOON NECESSARY
From nospoonnecessary.com
PARSNIP, APPLE AND LEEK SOUP - CHATELAINE
From chatelaine.com
SPICY PARSNIP AND LEEK SOUP - THE ENGLISH KITCHEN
From theenglishkitchen.co
LEEK AND PARSNIP SOUP - A PERFECT STARTER ON A COLD WINTER ...
From recipesformen.com
PARSNIP SOUP WITH LEEKS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
POTATO PARSNIP AND LEEK SOUP WITH CHIVE GREMOLATA ...
From evergreenkitchen.ca
POTATO PARSNIP AND LEEK SOUP - GOOD FOOD BADDIE
From goodfoodbaddie.com
ANNA JONES’ PARSNIP RECIPES | FOOD | THE GUARDIAN
From theguardian.com
PARSNIP-LEEK SOUP - AUTOIMMUNE WELLNESS
From autoimmunewellness.com
PARSNIP, LEEK, APPLE AND MUSTARD SOUP RECIPE / RIVERFORD
From riverford.co.uk
PARSNIP AND LEEK SOUP WITH CUMIN AND ... - PLAIN.RECIPES
From plain.recipes
POTATO SOUP WITH PARSNIP & LEEK | RECIPE | ELLE REPUBLIC
From ellerepublic.de
CREAMY LEEK & PARSNIP SOUP - CHEF'N
From chefn.com
PARSNIP & LEEK SOUP WITHOUT POTATOES RECIPE - NO FRILLS ...
From nofrillskitchen.com
POTATO PARSNIP & LEEK SOUP - THE FEEDFEED
From thefeedfeed.com
TURNIP AND LEEK SOUP | VINTAGE MIXER
From thevintagemixer.com
CREAMY DILLED PARSNIP AND LEEK SOUP RECIPE - RECIPES.NET
From recipes.net
LEEK, PARSNIP & MULLED LENTIL GRATIN RECIPE / RIVERFORD
From riverford.co.uk
LEEK, PARSNIP, AND GINGER SOUP RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love