Posted by: Deana | January 29, 2009

Creamy Parsnip Soup

I made this soup recipe from Martha Stewart last night.  Recently I’ve been trying to find recipes that include ingredients that we haven’t tried before.  Parsnips were a new ingredient for both of us.  (I did have leftovers in the fridge as a backup in case we discovered that we don’t like parsnips.)  I don’t know how they’d taste alone, but in the soup, they were great!  We both agreed that we would enjoy eating this again.

Creamy Parsnip Soup

To prepare leeks: Trim and discard root ends and dark-green parts. Halve lengthwise; thinly slice crosswise. Wash in several changes of cold water until all grit is removed.

Prep: 20 minutes
Total: 50 minutes

Ingredients

Serves 4

  • 2 tablespoons butter
  • 1 pound prepared leeks, sliced (2 cups)
  • 1 pound parsnips, trimmed, peeled, and cut crosswise into 1-inch pieces
  • 2 apples, peeled, cored, and cut into 1-inch pieces
  • 1 medium baking potato (about 1/2 pound), peeled and cut into 1-inch pieces
  • 1 can (14.5 ounces) reduced sodium chicken broth
  • 1/2 cup heavy cream
  • Salt and pepper
  • Leek garnish (see below)

Directions

  1. Heat butter in a large pot over medium heat. Add leeks (reserving 1/2 cup for garnish). Cook, stirring, 5 minutes.
  2. 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.
  3. 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.
  4. 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.

From Martha Stewart

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