Parsnip Leek Soup Recipes

CREAMY LEEK AND PARSNIP SOUP

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.

POTATO LEEK SOUP RECIPE BY TASTY

Steps:

• Melt butter on medium heat in a large pot. Add the chopped leeks and stir until coated with butter.
• Cover the pot and lower heat, cook for around 10 minutes until the leeks have softened.
• Increase to medium-high. Add garlic, potatoes, salt, and pepper. Cook for 1 minute, then add vegetable broth, water, thyme, and bay leaf. Bring to a boil.
• Lower heat and cover pot with a lid and simmer for 15 minutes, or until potatoes are tender and easily speared by a fork.
• Uncover and remove thyme and bay leaf.
• Use an immersion or countertop blender to blend the soup until smooth.
• Stir in chives and hot sauce (optional).
• Allow to cool 2 minutes and serve.
• Enjoy!

ROASTED PARSNIP AND PEAR SOUP

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.

PARSNIP-LEEK SOUP WITH LUMP CRAB

Steps:

• Heat oven to 350°F. In a medium roasting pan, toss parsnips with oil. Roast, covered with foil, 20 minutes. Add leeks and leaves of 2 thyme sprigs; toss to coat with oil; splash with wine. Roast, covered with same foil, stirring occasionally, until vegetables are soft, 30 minutes. Discard any burned bits. In a large pot, bring veggies and 2 cups stock to a boil; reduce heat; simmer 10 minutes; let cool slightly. In a food processor, blend soup on low until smooth. Return blended soup to pot; add cream, if desired. Bring soup to a very low simmer; season with salt and black pepper; add remaining 1 cup stock to reach desired thickness (crabmeat should be able to sit on top). In a bowl right before serving, microwave juice, butter and leaves of remaining 2 thyme sprigs until butter melts, about 20 seconds; stir. Toss crabmeat in lemon-butter mixture. Pour soup into 8 demitasse cups; top each with 1 1/2 teaspoons crab. DO AHEAD: You can roast the parsnips and leeks one or two days before your bash; just cover (so the veggies don't dry out) and refrigerate until you're ready to finish the soup.

CREAMY PARSNIP SOUP

Steps:

• Heat butter in a large pot over medium heat. Add leeks (reserving 1/2 cup for garnish). Cook, stirring, 5 minutes.
• Add parsnips, apples, potato, broth, and 4 cups water. Bring to a boil; reduce heat and simmer, partially covered, until vegetables are tender, 20 to 25 minutes.
• Working in batches, puree soup in a blender until smooth. Return it to pot; stir in cream. Season with salt and pepper. Serve with Leek Garnish.
• To make leek garnish, in a large skillet, heat 1 tablespoon butter over medium-high. Add reserved 1/2 cup leeks; cook, stirring, until golden brown, about 3 minutes.

GINGERED PARSNIP & LEEK SOUP

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.

LEEKS AND PARSNIPS: SAUTEED OR CREAMED

Steps:

• Clean the leeks and discard the dark green portions.
• Cut the leeks lengthwise then into one-inch pieces.
• Melt the butter in a medium skillet, med. heat.
• Add the garlic and fry 'til fragrant.
• Add leeks and fry until the leeks are tender, about 6-minutes.
• Meanwhile, peel and chunk the parsnips into one-inch pieces.
• Place in a steaming basket and steam 'til they are as tender as you prefer. I like them fork-tender. Drain parsnips and add to the skillet with the leeks. Add salt and pepper.
• Gently sautee together for 5-minutes.
• At this point you can serve it, OR continue on and cream it:.
• In a jar with a screw top, add the half-n-half and arrowroot. Shake 'til blended.
• Turn heat to low under the leeks and parsnips. Pour in the arrowroot mixture, stirring gently as you pour.
• If too thick, gradually add the water (or use milk if preferred). Let simmer for a couple of minutes. Taste to adjust seasoning, probably an additional 1/2 teaspoon salt.
• Serve warm.

LEEK-AND-PARSNIP SOUP WITH CAVIAR AND BLACK-PEPPER CREAM

Steps:

• Make the soup: Cut a round of parchment to fit inside a large pot. Melt butter in pot over medium heat. Add leeks and a pinch of salt, and cover with parchment round (this will help keep moisture in). Cook, lifting parchment to stir occasionally, until leeks are tender, 10 to 15 minutes.
• Stir in parsnips, potatoes, chicken stock, 2 1/2 cups water, bay leaves, and 1 teaspoon salt. Raise heat to high, and bring to a boil. Reduce heat to medium-low. Simmer gently, partially covered with lid, until parsnips are soft, about 20 minutes. Discard bay leaves. Let cool slightly, about 10 minutes.
• Working in batches, puree vegetable mixture in a blender, being sure to hold lid down.
• Return soup to pot, and stir in milk. Reheat soup over medium heat (do not boil).
• Make the black-pepper cream: Stir 1/4 teaspoon pepper into creme fraiche.
• Ladle soup into 8 small bowls, and top each with a dollop of black-pepper cream and 1/2 teaspoon caviar.