Creamy Leek And Parsnip Soup Recipe by Ricardo
Cooking Instructions 40 minutes 1 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. 2 Let vegetables sizzle and cook, stirring frequently until softened but without browning, 10 to 15 minutes. 3 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. 4 Remove bay leaf! With a blender, purée soup to a creamy consistency. Thin with water or broth, if desired. 5 Reheat the soup before serving. Serve plain, or give each bowl a drizzle of extra-virgin olive oil, lemon juice and/or a dollop of crème fraîche or yogurt, if desired. 1 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. 1 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. 2 Let vegetables sizzle and cook, stirring frequently until softened but without browning, 10 to 15 minutes. 2 Let vegetables sizzle and cook, stirring frequently until softened but without browning, 10 to 15 minutes. 3 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. 3 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. 4 Remove bay leaf! With a blender, purée soup to a creamy consistency. Thin with water or broth, if desired. 4 Remove bay leaf! With a blender, purée soup to a creamy consistency. Thin with water or broth, if desired. 5 Reheat the soup before serving. Serve plain, or give each bowl a drizzle of extra-virgin olive oil, lemon juice and/or a dollop of crème fraîche or yogurt, if desired. 5 Reheat the soup before serving. Serve plain, or give each bowl a drizzle of extra-virgin olive oil, lemon juice and/or a dollop of crème fraîche or yogurt, if desired. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Mushroom Soup (crème de champignons) Cheese Cake (no oven) Chocolate Banana Overnight Oats String beans almondine Mushroom Soup (crème de champignons) Cheese Cake (no oven) Chocolate Banana Overnight Oats String beans almondine Amla Tea Spicy Garlicky Baby Potatoes With Fryums - Gujarati Lasaniya Bhungala Batata Beef Stroganoff Mushroom Soup (crème de champignons) Cheese Cake (no oven) Chocolate Banana Overnight Oats Chicken Sauce Biryani Garam masala powder Biriyani masala Couscous Salad with roasted vegetables and mixed herbs Amla Tea Spicy Garlicky Baby Potatoes With Fryums - Gujarati Lasaniya Bhungala Batata Beef Stroganoff Mushroom Soup (crème de champignons) Cheese Cake (no oven) Chocolate Banana Overnight Oats Chicken Sauce Biryani Garam masala powder Biriyani masala Couscous Salad with roasted vegetables and mixed herbs