Tanyas Leek Potato And Parsnip Soup Recipes

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.

Steps:

• Directions Roast parsnips, sweet potato with a little oil. About 40 minutes Sautee onion and leek with 4-5 cloves garlic, pepper, salt and cayenne. Make sure leeks are tender add parsnips, potatoes and 6c chicken broth. Cook for about 15-20 minutes. Take 1/3 of soup and blend. Return to soup VARIATION (original recipe) Place oil, onion, and leek in a soup pot over medium heat. When the onion begins to sizzle, add a pinch of salt and sauté for 2-3 minutes. Stir in parsnips, a pinch of salt and sauté for 1 minute. Stir in potatoes and, a pinch of salt and sauté for 1 minute. Add milk and water, cover, and bring to a boil. Reduce heat to low and cook for 35 minutes, until the potatoes are soft. Remove a small amount of broth and dissolve miso. Stir back into soup and simmer 3 minutes more. Transfer soup to a food processor and puree until smooth. Return to the soup pot and keep soup on low heat until ready to serve. You may also use an immersion blender to puree the soup. - See more at: http://christinacooks.com/best-vegan-recipe/leek-potato-and-parsnip-soup#sthash.hIx6ZPjd.dpuf

Steps:

• Preheat the oven to 400 degrees F.
• Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and toss to coat the vegetables evenly. Roast for 40 to 45 minutes, turning them with a spatula a few times during cooking, until very tender. Add the arugula and toss to combine. Roast for 4 to 5 more minutes, until the arugula is wilted. Remove the pan from the oven and place over 2 burners. Stir in the wine and 1 cup of the chicken stock and cook over low heat, scraping up any crispy roasted bits sticking to the pan.
• In batches, transfer the roasted vegetables to a food processor fitted with the steel blade, adding the pan liquid and about 5 cups of the chicken stock to make a puree. Pour the puree into a large pot or Dutch oven. Continue to puree the vegetables in batches until they're all done and combined in the large pot. Add enough of the remaining 1 to 2 cups of stock to make a thick soup. Add the cream, creme fraiche, 2 teaspoons salt, and 1 teaspoon pepper and check the seasonings.
• When ready to serve, reheat the soup gently and whisk in 2 tablespoons white wine and 1/4 cup of Parmesan. Serve hot with an extra grating of Parmesan and crispy shallots, if using.
• Heat the oil and butter in a saucepan over medium-low heat until it reaches 220 degrees F on a candy thermometer.
• Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. The temperature should stay below 260 degrees F. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days.

Steps:

• Leeks have a great deal of sand between the leaves and must be carefully cleaned. To do this, trim off the root end and cut off and discard the long green stems. Split the leeks lengthwise from the stem end, then turn and split them one more time. Rinse well. Separate the leaves under cold running water, then chop into 1/4-inch pieces.
• Peel the potatoes and cut them into 1/4-inch cubes (about 2 cups).
• Melt 2 tablespoons of butter in a saucepan; add the onions and the chopped leeks. Cook over medium heat, stirring, until wilted. Do not brown.
• Add the chicken broth, water, bay leaf, salt and pepper, and simmer for 30 minutes.
• Remove from the heat, remove the bay leaf, add the remaining butter and stir. Adjust the seasonings and serve piping hot with croutons.

Steps:

• Wash leeks in a bowl of cold water, agitating water to loosen any sand, then lift leeks out and drain in a colander. Pat dry.
• Cook leeks in 4 tablespoons butter, covered, in a4- to 5-quart heavy pot over moderate heat, stirring occasionally, until slightly softened, 5 to 7 minutes.
• While leeks are cooking, peel potatoes and cut into 1-inch pieces. Add potatoes, parsnips, water, salt, white pepper, and nutmeg to leeks and bring to a boil, uncovered, stirring occasionally. Reduce heat and simmer, covered, stirring occasionally, until vegetables are very tender and most of liquid is absorbed, about 30 minutes. Coarsely mash, then serve sprinkled with parsley and topped with remaining tablespoon butter.

Steps:

• Heat the olive oil in a large, heavy soup pot over medium heat and add the onion, leeks and a pinch of salt. Cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the turnips, potatoes, water or stock, salt to taste, and the bouquet garni. Bring to a boil, reduce the heat, cover and simmer 45 minutes, or until the vegetables are very tender and the soup is fragrant. Remove and discard the bouquet garni.
• Blend the soup in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. The soup should be very smooth. Strain if desired. Return to the pot. Stir and taste. Adjust salt, add freshly ground pepper, and heat through. Serve in small bowls or espresso cups, garnished with chopped fresh tarragon and/or chives.

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.