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.
- Total:
- Serves: 4 persons
Ingredients
- 3tablespoons extra-virgin olive oil
- 4large leeks, trimmed and cut into 1/2-inch pieces (about 4 cups)
- 6medium parsnips, peeled and cut into 1/2-inch pieces (about 4 cups)
- 2teaspoons kosher salt
- Black pepper
- 1bay leaf
- 1teaspoon ground turmeric
- 4garlic cloves, minced
- 6cups water, chicken broth or vegetable broth
- Extra-virgin olive oil, crème fraîche or yogurt, for garnish (optional)
Instructions
Step 1
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.Step 2
Let vegetables sizzle and cook, stirring frequently until nearly caramelized, but without browning, until softened, 10 to 15 minutes.Step 3
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.Step 4
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.Step 5
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.