This delicious Creamy Leek and Parsnip Soup is perfect for serving on a chilly fall evening.
2 tablespoons unsalted butter
3 leeks, trimmed, halved lengthwise, cut crosswise into 1/2-inch-thick slices
5 medium parsnips (about 1 lb.), thinly sliced
Salt and pepper
4 1/2 cups low-sodium chicken broth
1/2 cup heavy cream
1 tablespoon snipped chives
How to Make It
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.