Creamy Leek and Parsnip Soup
Cozy Up with Creamy Leek and Parsnip Soup: A Flavorful European Delight
As the days get shorter and the weather turns crisp, there’s nothing quite like a warm, comforting bowl of soup. Today, we’re sharing a recipe for Creamy Leek and Parsnip Soup – a delightful blend of sweet parsnips and subtly oniony leeks, resulting in a velvety smooth and incredibly flavorful experience. This soup isn’t just delicious; it’s also surprisingly easy to make, perfect for a weeknight dinner or a cozy weekend lunch.
Why Leeks and Parsnips? A Winning Combination
Leeks and parsnips might not be the first pairing that comes to mind, but trust us, they’re a match made in culinary heaven! Parsnips offer a gentle sweetness that balances the mild onion flavor of leeks. When blended together, they create a naturally creamy texture without the need for heavy cream (though a dollop of crème fraîche is always welcome!).
What Makes This Soup Special?
This isn’t your average soup. We’ve focused on building layers of flavor by gently caramelizing the leeks and parsnips, allowing their natural sweetness to shine. A touch of turmeric adds a beautiful golden hue and subtle earthy notes, while a bay leaf infuses the broth with aromatic depth. The result is a soup that’s both comforting and sophisticated.
Serving Suggestions
This Creamy Leek and Parsnip Soup is incredibly versatile. Enjoy it as a starter, a light lunch, or a satisfying dinner. For a heartier meal, serve it with a crusty bread for dipping. A drizzle of extra virgin olive oil or a spoonful of crème fraîche or yogurt adds a touch of richness and elegance. You can also garnish with fresh herbs like chives or parsley.
Frequently Asked Questions
Q: Can I use other root vegetables?
A: Absolutely! Potatoes, celery root, or sweet potatoes would all be delicious additions or substitutions.
Q: Can I make this soup ahead of time?
A: Yes! This soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Is this soup vegan/vegetarian?
A: This recipe is vegetarian. To make it vegan, simply use vegetable broth instead of chicken broth and omit the crème fraîche or yogurt garnish.
Q: Can I freeze this soup?
A: Yes, you can! Let the soup cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 2 months.
Q: What kind of blender should I use?
A: An immersion blender works great for blending the soup directly in the pot. If you’re using a regular blender, be sure to blend in small batches and vent the lid to prevent pressure buildup.
Get ready to enjoy a bowl of pure comfort with this Creamy Leek and Parsnip Soup! It’s a recipe you’ll return to again and again.
Creamy Leek and Parsnip Soup
Ingredients
- 3 tablespoons extra-virgin olive oil
- 4 large leeks, trimmed and cut into 1/2-inch pieces
- 6 medium parsnips, peeled and cut into 1/2-inch pieces
- 2 teaspoons kosher salt
- 1 bay leaf
- 1 teaspoon ground turmeric
- 4 cloves garlic, minced
- 6 cups water, chicken broth or vegetable broth
- extra-virgin olive oil, crème fraîche or yogurt, for garnish (optional)
Instructions
- 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 dolop of crème fraîche or yogurt, if desired.
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