CREAMY PARSNIP SOUP
This rich and creamy soup is perfect for chilly nights.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 9
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.
PARSNIP LEEK AND POTATO SOUP
I love soups that you just throw everything in a pot and let cook until tender......and then you puree to a marvelous creamy textured masterpiece. Parsnips are seasonal and readily available in the winter months. If you are unfamiliar with them, this recipe will be a good way to get acquainted with them. Make sure when cleaning...
Provided by Garrison Wayne
Categories Cream Soups
Time 55m
Number Of Ingredients 11
Steps:
- 1. Place all of the ingredients, except nutmeg, in a large stockpot. Bring to a boil, then reduce heat and cover with lid for 35 minutes.
- 2. Turn off heat and leave covered until cool enough to purée.
- 3. To purée, use an immersion blender. I do not remove the bay leaf, I just keep it in the mix.
- 4. Once puréed, add the nutmeg and stir well. If desired, you can add heavy cream or half and half . If so, adjust salt and pepper.
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.
LEEK-AND-PARSNIP SOUP WITH CAVIAR AND BLACK-PEPPER CREAM
Whitefish caviar, the Leek-and-Parsnip Soup with Caviar and Black-Pepper Cream's garnish, is a relatively inexpensive variety. Look for it at Whole Foods or specialty-food markets.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h
Number Of Ingredients 11
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.
CREAMY LEEK SOUP
Steps:
- Wash sliced leeks in a large bowl of cold water, agitating them, then lift out and drain well in a colander.
- Cook leeks, onion, carrot, celery, salt, and pepper in 4 tablespoons butter in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 8 minutes. Peel potato and cut into 1/2-inch cubes, then add to onion mixture along with wine, stock, water, and bay leaf. Bring to a boil, then reduce heat and simmer, partially covered, until vegetables are tender, about 15 minutes.
- Stir in parsley and simmer soup, uncovered, 5 minutes. Discard bay leaf and keep soup at a bare simmer.
- Melt remaining 4 tablespoons butter in a 1-quart heavy saucepan over moderate heat, then add flour and cook roux, whisking, until golden, about 3 minutes. Remove from heat and add 2 cups simmering stock (from soup), whisking vigorously (mixture will be thick), then whisk mixture into remaining soup and return to a simmer, whisking.
- Blend soup in 4 batches in a blender until smooth (use caution when blending hot liquids), about 1 minute per batch, transferring to a 3- to 4-quart saucepan. Reheat if necessary, then season with salt and pepper.
- Beat cream in a bowl with an electric mixer at medium speed until it almost forms soft peaks. Serve soup topped with cream.
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- 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.
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