Rating: 3 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

This delicious Creamy Leek and Parsnip Soup is perfect for serving on a chilly fall evening. 

Recipe by MyRecipes October 2015

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Credit: Antonis Achilleos; Styling: Gerri Williams for James Reps

Recipe Summary test

hands-on:
15 mins
total:
55 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

309 calories; fat 19g; saturated fat 11g; protein 9g; carbohydrates 30g; fiber 6g; cholesterol 56mg; sodium 710mg.
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