Parsnip And Leek Soup Recipes

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CREAMY LEEK AND PARSNIP SOUP



Creamy Leek and Parsnip Soup image

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

3 tablespoons extra-virgin olive oil
4 large leeks, trimmed and cut into 1/2-inch pieces (about 4 cups)
6 medium parsnips, peeled and cut into 1/2-inch pieces (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, for garnish (optional)

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.



Parsnip, leak gratin. image

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



Parsnip, Paprika and Mustard Soup image

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



Roasted Parsnip and Pear Soup image

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

1-1/2 pounds parsnips, peeled and coarsely chopped (about 4 cups)
2 tablespoons olive oil
3/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon pepper
3 medium pears, peeled and chopped
1/4 cup butter, cubed
3 medium leeks (white portion only), thinly sliced
2 celery ribs, chopped
3 shallots, chopped
6 cups chicken broth
1/4 cup maple syrup
1 bay leaf
1 teaspoon minced fresh thyme
1/2 cup heavy whipping cream
TOPPING:
2 tablespoons butter
2 medium pears, thinly sliced
2 teaspoons brown sugar
1/8 teaspoon ground cumin
1/8 teaspoon ground coriander

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



Gingered Parsnip & Leek Soup image

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

1 tablespoon olive oil
2 1/2 cups sliced leeks
2 tablespoons minced ginger
3 cups peeled and sliced parsnips
6 cups vegetable broth or 6 cups water
1 1/4 cups white wine
white pepper
salt
nonfat plain yogurt (garnish)
smoked paprika (garnish)

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.

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