This complex-tasting soup is delicious and the beautiful bright green color feels like spring. Letting the vegetables sauté slowly gives it a rich depth of flavor. The parsnips and turmeric add an earthiness and putting it all through the blender creates a creamy, silky texture, even though there is no added cream or butter. Use vegetable stock to make the recipe vegan.
Velvety Leek and Parsnip Soup
Cook Time: about 25 minutes
Prep Time: 20 minutes
4 large leeks
7 medium parsnips, peeled
3 tablespoons olive oil
1 medium Russet potato, peeled
3 garlic cloves, chopped
Salt & black pepper
1 teaspoon turmeric
1 bay leaf
6 cups (1.4 liters) chicken or vegetable stock
Optional for serving: dollop of crème fraîche or Greek yogurt, croutons
Remove the root ends, dark green parts and outer layers of the leeks. Cut about 1-inch lengthwise into the leeks, from the green part down. Fan the leaves open a bit and run under cold water to remove the sand and dirt.
Cut the leeks and parsnips into 1-inch pieces.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add
the leeks and parsnips with a pinch of salt. Sauté for 15 minutes, stirring occasionally until softened, but not browned.
Cut the potato into ½-inch cubes. Add the potato, chopped garlic, a dash of ground black pepper, turmeric and the bay leaf to the pot. Stir to coat.
Add the broth and increase the heat to high. Bring to a boil, reduce heat and let simmer for 10 minutes.
Discard the bay leaf. Purée the soup in a blender until it reaches a creamy consistency (like a thin milkshake). You may need to do this in two batches and add a little water if it is too thick.
Taste for seasoning and reheat before serving. Serve with some croutons or a dollop of crème fraîche or Greek yogurt.
And bon appétit!