1 pound parsnips, trimmed, peeled, and cut crosswise into 1-inch pieces
2 apples, peeled, cored, and cut into 1-inch pieces
1 medium baking potato (about 1/2 pound), peeled and cut into 1-inch pieces
1 can (14.5 ounces) reduced-sodium chicken broth
1/2 cup heavy cream
salt
pepper
Leek Garnish
FOR LEEKS GARNISH-
1 tablespoon butter
1/2 cup leeks (reserved from above)
Instructions
Heat butter in a large pot over medium heat. Add
leeks (reserving 1/2 cup for garnish). Cook,
stirring, 5 minutes.
Add parsnips, apples, potato, broth and 4 cups
water. Bring to a boil; reduce heat and simmer,
partially covered, until vegetables are tender. 20
to 25 minutes.
Working in batches, puree soup in a blender until
smooth. Return it to a pot; stir in cream. Season
with salt and pepper. Serve with Leek Garnish
(right).
LEEKS GARNISH-
In a large skillet, heat 1 tablespoon butter over
medium-high. Add reserved 1/2 cup leeks; cook,
stirring, until golden brown, about 3 minutes.
Originally Submitted
3/8/2010
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