Allspice Chronicles

Entertain like a Queen, Think Lean and Live Green! A personal collection of recipes,anecdotes,and good old fashioned advice…

Parsnip and Leek Soup

by Danica Waters

 

Here in the Skagit Valley, just over a week past the autumnal equinox, sea mists hang noticeably thicker and creep down lower to enshroud the hillsides leading to the mercurial Puget Sound.  This is my favorite time of year; the walking paths that were only recently lined with the lush emerald foliage of a hearty Indian summer are now littered with crimson and gold.

And now, as bare black branches and the wings of Canadian geese stretch themselves against the fiery evening skies, a noticeable chill to the evening air sends me to the kitchen with thoughts of all things warm and wonderful…

…like SOUP!  And happily, this is a very delicious soup, indeed.  Adapted a bit from a clipping out of Fine Cooking Magazine, it is wonderful served with a hearty loaf of bread (try Golden Raisin Irish Soda Bread) and a nice glass of wine, with great music and a crackling fire in the background.

 

Enjoy!

 

Parsnip and Leek Soup

(adapted from Fine Cooking Magazine)

 

Make the Croutons:

 

1/3 C extra virgin olive oil

3-4 slices good-quality white bread (French, Sheepherders’, etc.), crusts removed and cut to ½” cubes

Sea or Kosher salt and freshly ground pepper

 

Heat the oil in a large skillet over medium heat.  Add the bread cubes and fry, tossing and stirring, until crisp and golden on all sides.  Drain on paper towels.  Sprinkle with sea salt and freshly ground pepper, set aside.

 

Make the Soup:

 

2 Tbsp extra virgin olive oil

3 C chopped leeks (white and light green parts only, from 2-3 large leeks) rinsed and drained

Kosher salt

1 lb parsnips, peeled, quartered, and cut into 1-inch pieces

¼ dry sherry or dry white wine

6 C vegetable broth (preferably homemade)

3 sprigs fresh thyme

2 small bay leaves, broken in half

½ tsp white peppercorns, lightly crushed

¼ C heavy cream (optional)

2 Tbsp chopped fresh thyme, for garnish

 

Heat the oil in a wide soup pot over medium heat.  Add the leeks, season with approximately 1 tsp salt, and cook gently until the leeks have softened and just begin to turn golden, 8-10 minutes.

 

Add the parsnips and continue to cook, stirring occasionally, until the parsnips are fragrant, about 2 minutes.  Add the sherry, increase the heat to medium high, and cook until most of the liquid has evaporated.  Add the broth.  Tie the thyme sprigs, bay leaves, and peppercorns in a cheesecloth sachet and toss it into the pot.  Partially cover the pot, bring to a boil, immediately lower the heat, and simmer partially covered until the parsnips are soft enough to mash against the side of the pot with a wooden spoon.  Remove from the heat and let cool for about 5 minutes.  Discard the sachet.

 

Puree the soup in batches using a stand or immersion (hand) blender, being sure to combine a mix of broth and solids in each batch.  If your using a stand blender, fill it no more than 2/3 full and be sure to vent the blender so the top doesn’t pop off (either remove the lid’s pop-out center or lift one edge of the lid and drape with a clean towel).  Rinse the soup pot, return the blended soup to the pot, taste, and adjust seasonings.    If you’re using the cream, add it now (if you’re making the soup ahead, wait to add the cream until you reheat the soup just before serving).  Garnish each bowl with some of the croutons and a pinch of fresh thyme.

 

Serves 6-8, yields approx. 7 cups.

 

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Posted in Allspice Chronicles and Cookbooks and Cuisines and Danica Waters and Dinner and Entrees and Fine Cooking Magazine and Lunch and Meal Time and resources and Skagit Valley WA and Soups and Travel and Vegetables and Vegetarian by danica on October 3rd, 2011 at 12:34 pm.

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