Can it be spring already?! C'mon Mother Nature! It's March and we're still getting snow! Oh well, I guess I will seek solace with a hot bowl of creamy parsnip soup.
Really all you need to know about this dish is chop, chop, chop those vegetables! Oh, ya and to clean your leeks well. A primer on leeks is that dirt gets stuck in each fold. So in order to make them gritty dirt free I rinse them in a bowl of cold water several times, cleaning out the bowl in between each rinse. Afterwards skim the leeks out with a slotted spoon (trying not to skim the dirt with it) and place leeks on paper towels to dry.
There's so much vegetables (and fruit) in this soup you will hardly notice all the cream in it...at least that's what I had to keep telling Will!
Recipe courtesy of Everyday Food
3 tablespoons butter, divided
1 pound leeks, rinsed and sliced (reserve 1/2 cup for garnish)
1 pound parsnips, trimmed, peeled and cut into 1-inch pieces
2 green apples, peeled, cored and cut into 1-inch pieces
2 yukon gold potatoes, peeled and cut into 1-inch pieces
1 - 14.5 ounce can reduced sodium chicken stock
1/2 cup heavy cream
salt and pepper
In a large skillet heat 1 tablespoon butter over med-high heat. Add reserved 1/2 cup leeks and sauté, stirring occasionally until golden brown, about 4 minutes. Remove to a paper towel lined plate to drain excess butter.
Creamy Parsnip Soup
Heat 2 tablespoons butter in a large, heavy pot over medium heat. Add leeks and cook, stirring occasionally for about 5 minutes.
Add potatoes, parsnips, apples, broth and 4 cups water. Bring to a boil and then reduce heat to a simmer. Partially cover and cook until vegetables are tender, about 25 minutes.
Using an emulsion blender (or working in batches with a regular blender), puree soup until smooth. Stir in cream and season with salt and pepper. Garnish soup with leek garnish and freshly cracked pepper.