Creamy Leek And Parsnip Soup Recipes

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CREAMY LEEK AND PARSNIP SOUP

This soup has a kind of quiet charm. Whizzed until creamy in a blender, it is a happy marriage of silky leeks and earthy parsnips - think leek and potato soup, but with more depth of character. It's very good made with water instead of broth; sautéing the leeks and parsnips very slowly, to concentrate flavor before adding liquid, is the key to success.

Provided by David Tanis

Categories     weeknight, soups and stews, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10



Creamy Leek and Parsnip Soup image

Steps:

  • 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.
  • Let vegetables sizzle and cook, stirring frequently until nearly caramelized, but without browning, until softened, 10 to 15 minutes.
  • 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.
  • With a blender, purée soup to a creamy consistency. (Small batches work best.) Thin with water or broth, if necessary - it should be like a thin milkshake, not thick and porridge-like.
  • Reheat the soup before serving. Serve plain, or give each bowl a drizzle of extra-virgin olive oil or a dollop of crème fraîche or yogurt, if desired.

3 tablespoons extra-virgin olive oil
4 large leeks, trimmed and cut into 1/2-inch pieces (about 4 cups)
6 medium parsnips, peeled and cut into 1/2-inch pieces (about 4 cups)
2 teaspoons kosher salt
Black pepper
1 bay leaf
1 teaspoon ground turmeric
4 garlic cloves, minced
6 cups water, chicken broth or vegetable broth
Extra-virgin olive oil, crème fraîche or yogurt, for garnish (optional)

CREAMY LEEK SOUP

I usually pair leeks with potatoes to make a creamy puree, but this time I used basmati rice, and the results are comforting and delicious. You could add something creamy to this if you wanted to - yogurt or milk or creme fraiche. But I found it utterly satisfying with no further enrichment.

Provided by Martha Rose Shulman

Categories     soups and stews, appetizer, side dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 10



Creamy Leek Soup image

Steps:

  • Heat the olive oil over medium heat in a large, heavy soup pot and add the leeks and a generous pinch of salt. Cook, stirring, until leeks are tender, about 5 minutes. Add the garlic and stir for about a minute, until the garlic smells fragrant. Add the stock or water, the rice, bay leaf and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Taste and adjust salt. Remove the bay leaf and discard.
  • Puree the soup with an immersion blender or a food mill, or in batches in a blender, taking care to remove the lid or take out the center insert and to cover with a towel to avoid hot splashes. Return to the pot, heat through, and add pepper to taste and a pinch of cayenne if desired. Serve hot or cold. If you wish you can thin out with milk, plain yogurt or a combination of milk and creme fraiche. Garnish with chopped chives or croutons.

1 tablespoon extra virgin olive oil
4 large leeks, white and light green parts only, cleaned and sliced
4 garlic cloves, minced
7 cups chicken stock, vegetable stock or water
1/2 cup basmati rice
1 bay leaf
Salt and freshly ground pepper
Pinch of cayenne (optional)
1/2 cup milk, plain yogurt or a combination of milk and creme fraiche
Chopped chives and/or croutons

CREAMY LEEK SOUP

Categories     Blender     Dairy     Herb     Onion     Potato     Vegetable     Gourmet

Yield Makes 6 (first course) servings with leftovers

Number Of Ingredients 15



Creamy Leek Soup image

Steps:

  • Wash sliced leeks in a large bowl of cold water, agitating them, then lift out and drain well in a colander.
  • Cook leeks, onion, carrot, celery, salt, and pepper in 4 tablespoons butter in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 8 minutes. Peel potato and cut into 1/2-inch cubes, then add to onion mixture along with wine, stock, water, and bay leaf. Bring to a boil, then reduce heat and simmer, partially covered, until vegetables are tender, about 15 minutes.
  • Stir in parsley and simmer soup, uncovered, 5 minutes. Discard bay leaf and keep soup at a bare simmer.
  • Melt remaining 4 tablespoons butter in a 1-quart heavy saucepan over moderate heat, then add flour and cook roux, whisking, until golden, about 3 minutes. Remove from heat and add 2 cups simmering stock (from soup), whisking vigorously (mixture will be thick), then whisk mixture into remaining soup and return to a simmer, whisking.
  • Blend soup in 4 batches in a blender until smooth (use caution when blending hot liquids), about 1 minute per batch, transferring to a 3- to 4-quart saucepan. Reheat if necessary, then season with salt and pepper.
  • Beat cream in a bowl with an electric mixer at medium speed until it almost forms soft peaks. Serve soup topped with cream.

8 medium leeks (3 pound), trimmed, leaving white and pale green parts only, and chopped
1 medium onion, chopped
1 large carrot, chopped
2 celery ribs, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1 stick (1/2 cup) unsalted butter
1 small boiling potato (6 ounces)
1/2 cup dry white wine
3 cups chicken stock or reduced-sodium chicken broth (24 fluid ounces)
3 cups water
1 Turkish bay leaf or 1/2 California
1 1/2 cups fresh flat-leaf parsley leaves
1/4 cup all-purpose flour
1/2 cup chilled heavy cream

CREAMY PARSNIP SOUP

This rich and creamy soup is perfect for chilly nights.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 50m

Number Of Ingredients 9



Creamy Parsnip Soup image

Steps:

  • 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 pot; stir in cream. Season with salt and pepper. Serve with Leek Garnish.
  • To make leek 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.

2 tablespoons butter
1 pound prepared sliced leeks (2 cups)
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 and pepper
Leek garnish (see below)

GINGERED PARSNIP & LEEK SOUP

Cold outside and nothing is more appealing than a steaming bowl of soup. Add the sweetness of the parsnips with aromatics of leeks and peppery kick of ginger and you have a great light meal or starter.

Provided by justcallmetoni

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10



Gingered Parsnip & Leek Soup image

Steps:

  • Leeks have a good amount of sand trapped between the layers in both the white and green parts. Be sure to soak, rinse and clean well so as not to spoil the final results.
  • Add olive oil, sliced leeks and ginger to a large sauce pan over medium heat. Cook for 2 to 3 minutes until the leeks begin to soften and the ginger becomes fragrant.
  • Peel and slice the parsnips into 1/4 inch thick disks. If the vegetables are large, cut in half lengthwise before slicing. Add the sliced parsnips to the pot and cook an additional 7 to 8 minutes. Should the pan get dry, add 2 to 3 tablespoons of the vegetable broth to keep the pan from scorching.
  • Add the vegetable broth and bring to a boil. Reduce to a simmer and add the white wine. Cook for 20 minutes uncovered. When done the vegetables should be soft and tender.
  • Place the soup in a food processor or blender and blend until smooth. (I use an immersion blender for this step.) Season with white pepper and salt to taste.
  • Ladle into bowls and garnish with a small dollop of yogurt (or for a more elegant presentation you can thin the yogurt and make swirls or a web pattern) and a small sprinkle of smoked paprika.

1 tablespoon olive oil
2 1/2 cups sliced leeks
2 tablespoons minced ginger
3 cups peeled and sliced parsnips
6 cups vegetable broth or 6 cups water
1 1/4 cups white wine
white pepper
salt
nonfat plain yogurt (garnish)
smoked paprika (garnish)

CREAMY ROASTED PARSNIP SOUP

Wintry spices make this a rich, creamy, and flavorful holiday favorite!

Provided by Alan Dorchak

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h30m

Yield 10

Number Of Ingredients 18



Creamy Roasted Parsnip Soup image

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C).
  • Place the parsnips and carrots into a mixing bowl, and sprinkle with 1 tablespoon olive oil. Toss to coat the vegetables with oil, then season to taste with salt and pepper. Spread the vegetables evenly over a baking sheet.
  • Roast in the preheated oven until the parsnips are tender and golden brown, about 30 minutes.
  • Heat the remaining 1 tablespoon of olive oil in a large saucepan over medium heat. Stir in the onion and celery. Cook and stir until the vegetables have softened and the onion is beginning to turn golden brown, about 7 minutes. Reduce the heat to low, and stir in the butter, garlic, brown sugar, and the roasted parsnips and carrots. Continue to cook and stir until all of the vegetables are very tender and beginning to brown, about 10 minutes.
  • Season with the ginger, cardamom, allspice, nutmeg, and cayenne pepper; stir for 1 minute. Pour in the chicken stock, and bring to a boil over medium-high heat. Reduce heat to medium-low, partially cover, and simmer gently until all of the vegetables are very tender, about 15 minutes.
  • Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
  • Stir in the milk and cream. Return to a simmer over medium-low heat. Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 187.1 calories, Carbohydrate 23.9 g, Cholesterol 22.1 mg, Fat 9.7 g, Fiber 5.7 g, Protein 2.9 g, SaturatedFat 4.5 g, Sodium 361.5 mg, Sugar 8.8 g

2 pounds parsnips, peeled and cut into 1/2 inch pieces
3 carrots, peeled and cut into 1/2-inch pieces
1 tablespoon olive oil
sea salt and ground black pepper to taste
1 tablespoon olive oil
1 large onion, diced
3 stalks celery, diced
1 tablespoon butter
3 cloves garlic, minced
1 tablespoon brown sugar
1 teaspoon ground ginger
½ teaspoon ground cardamom
½ teaspoon ground allspice
½ teaspoon ground nutmeg
¼ teaspoon cayenne pepper
4 cups chicken stock
1 cup whole milk
½ cup heavy cream

LEEKS AND PARSNIPS: SAUTEED OR CREAMED

Make and share this Leeks and Parsnips: Sauteed or Creamed recipe from Food.com.

Provided by Kathy228

Categories     Vegetable

Time 27m

Yield 4 serving(s)

Number Of Ingredients 9



Leeks and Parsnips: Sauteed or Creamed image

Steps:

  • Clean the leeks and discard the dark green portions.
  • Cut the leeks lengthwise then into one-inch pieces.
  • Melt the butter in a medium skillet, med. heat.
  • Add the garlic and fry 'til fragrant.
  • Add leeks and fry until the leeks are tender, about 6-minutes.
  • Meanwhile, peel and chunk the parsnips into one-inch pieces.
  • Place in a steaming basket and steam 'til they are as tender as you prefer. I like them fork-tender. Drain parsnips and add to the skillet with the leeks. Add salt and pepper.
  • Gently sautee together for 5-minutes.
  • At this point you can serve it, OR continue on and cream it:.
  • In a jar with a screw top, add the half-n-half and arrowroot. Shake 'til blended.
  • Turn heat to low under the leeks and parsnips. Pour in the arrowroot mixture, stirring gently as you pour.
  • If too thick, gradually add the water (or use milk if preferred). Let simmer for a couple of minutes. Taste to adjust seasoning, probably an additional 1/2 teaspoon salt.
  • Serve warm.

Nutrition Facts : Calories 138.6, Fat 9.5, SaturatedFat 5.8, Cholesterol 26.5, Sodium 658.7, Carbohydrate 12.6, Fiber 1.4, Sugar 2.7, Protein 2.1

3 medium leeks
2 tablespoons butter
3 garlic cloves, smashed
4 medium parsnips
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoons arrowroot
1/2 cup half-and-half or 1/2 cup light cream
1/4 cup water, as needed

CREAMY POTATO AND LEEK SOUP

Not only do my somewhat picky kids love to eat this soup, they love to help me make it too...delicious and simple!

Provided by Mama2ME

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 10



Creamy Potato and Leek Soup image

Steps:

  • Melt butter in a large pot over medium heat. Cook and stir leeks, garlic, salt, and pepper in the hot butter until leeks are tender and lightly browned, about 15 minutes.
  • Stir chicken broth and cornstarch together in a bowl until cornstarch is dissolved; pour over the leek mixture. Add potatoes to the broth mixture and bring to a boil; season with onion powder and garlic powder. Reduce heat, add half-and-half to broth mixture, and simmer until potatoes are tender, about 30 minutes.
  • Remove pot from heat and blend soup using a hand blender until smooth; season with salt and pepper.

Nutrition Facts : Calories 250 calories, Carbohydrate 28.9 g, Cholesterol 40.1 mg, Fat 13.2 g, Fiber 3.1 g, Protein 5.3 g, SaturatedFat 8 g, Sodium 538.9 mg, Sugar 3.2 g

¼ cup butter
3 leeks (white and pale green parts only), sliced
1 tablespoon chopped garlic
salt and ground black pepper to taste
1 quart chicken broth
1 tablespoon cornstarch
5 ½ cups peeled and diced potatoes, or more to taste
1 tablespoon onion powder
2 teaspoons garlic powder
2 cups half-and-half

PARSNIP-LEEK SOUP WITH LUMP CRAB

Provided by Robin Schempp

Categories     Soup/Stew     Low Cal     Low Sodium     Dinner     Lunch     Crab     Leek     Parsnip     Fall     Healthy     Self     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 11



Parsnip-Leek Soup with Lump Crab image

Steps:

  • Heat oven to 350°F. In a medium roasting pan, toss parsnips with oil. Roast, covered with foil, 20 minutes. Add leeks and leaves of 2 thyme sprigs; toss to coat with oil; splash with wine. Roast, covered with same foil, stirring occasionally, until vegetables are soft, 30 minutes. Discard any burned bits. In a large pot, bring veggies and 2 cups stock to a boil; reduce heat; simmer 10 minutes; let cool slightly. In a food processor, blend soup on low until smooth. Return blended soup to pot; add cream, if desired. Bring soup to a very low simmer; season with salt and black pepper; add remaining 1 cup stock to reach desired thickness (crabmeat should be able to sit on top). In a bowl right before serving, microwave juice, butter and leaves of remaining 2 thyme sprigs until butter melts, about 20 seconds; stir. Toss crabmeat in lemon-butter mixture. Pour soup into 8 demitasse cups; top each with 1 1/2 teaspoons crab. DO AHEAD: You can roast the parsnips and leeks one or two days before your bash; just cover (so the veggies don't dry out) and refrigerate until you're ready to finish the soup.

1 pound parsnips, peeled and cut into medium-size pieces
2 tablespoons olive oil (not extra-virgin)
1 1/2 cups (about 1 large) chopped leeks, white and light-green parts only
4 sprigs fresh thyme or lemon thyme, divided
1/4 cup dry white wine
3 cups low-sodium chicken or vegetable stock, divided
1/4 cup heavy cream (optional)
1 teaspoon kosher or sea salt
Juice of 1/2 lemon
2 tablespoons unsalted butter
1/4 pound lump crabmeat

LEEK-AND-PARSNIP SOUP WITH CAVIAR AND BLACK-PEPPER CREAM

Whitefish caviar, the Leek-and-Parsnip Soup with Caviar and Black-Pepper Cream's garnish, is a relatively inexpensive variety. Look for it at Whole Foods or specialty-food markets.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h

Number Of Ingredients 11



Leek-and-Parsnip Soup with Caviar and Black-Pepper Cream image

Steps:

  • Make the soup: Cut a round of parchment to fit inside a large pot. Melt butter in pot over medium heat. Add leeks and a pinch of salt, and cover with parchment round (this will help keep moisture in). Cook, lifting parchment to stir occasionally, until leeks are tender, 10 to 15 minutes.
  • Stir in parsnips, potatoes, chicken stock, 2 1/2 cups water, bay leaves, and 1 teaspoon salt. Raise heat to high, and bring to a boil. Reduce heat to medium-low. Simmer gently, partially covered with lid, until parsnips are soft, about 20 minutes. Discard bay leaves. Let cool slightly, about 10 minutes.
  • Working in batches, puree vegetable mixture in a blender, being sure to hold lid down.
  • Return soup to pot, and stir in milk. Reheat soup over medium heat (do not boil).
  • Make the black-pepper cream: Stir 1/4 teaspoon pepper into creme fraiche.
  • Ladle soup into 8 small bowls, and top each with a dollop of black-pepper cream and 1/2 teaspoon caviar.

2 tablespoons unsalted butter
2 3/4 pounds leeks (white and pale-green parts only), rinsed well and cut into 1/4-inch-thick half-moons
Coarse salt
1 pound parsnips, peeled and cut 1/4 inch thick
1 pound Yukon Gold potatoes, peeled and cut 1/4 inch thick
3 cups chicken stock
2 dried bay leaves
1/2 cup whole milk
Freshly ground pepper
1/2 cup creme fraiche or sour cream
1 jar (2 ounces) whitefish or other caviar, for garnish

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From theenglishkitchen.co


CARAMELIZED LEEK & PARSNIP SOUP WITH MUSHROOMS & CRISPY …
Preheat oven to 400 degrees Fahrenheit. Line a jelly roll pan with aluminum foil, set aside. Cut the tops off of each garlic bulb, about 1/3 of the way down. Do not cut the side with the root. Place garlic bulbs and cubed parsnip on jelly roll pan. Drizzle heavily with olive oil, season with salt and pepper.
From caligirlcooking.com


CREAMY PARSNIP SOUP RECIPE - SPLASH OF TASTE - VEGETARIAN RECIPES
If you want to cut out the oil, then you can dry toast the seeds. Remove them from the pan and set them aside. 1 tsp Cumin seeds, 1 tsp Olive oil. Now, add most of your double cream (heavy cream) into the soup mixture, season with salt and freshly ground black pepper, bring to a boil and remove the pan from the heat.
From splashoftaste.com


CRISPY LEEK AND PARSNIP SOUP RECIPE | COOK FOR YOUR LIFE
Add the diced parsnips and a pinch of salt. Sweat until they become slightly soft, about 5 minutes. Add the celery, white part of leeks and garlic to the pot, and continue sweating until all the vegetables are tender, about 15 minutes. Add the vegetable stock and water to the pot, and bring to a boil. Reduce heat to simmer and cook 10 minutes.
From cookforyourlife.org


CREAMY PARSNIP SOUP RECIPE - THE SPRUCE EATS
2 ounces ( 4 tablespoons unsalted butter. 1 teaspoon fine sea salt, plus more to taste. 1 clove garlic, minced. 2 pounds parsnips, peeled and chopped. 4 cups chicken broth, or vegetable broth. 2 cups low-fat or whole milk. 1 dash freshly ground black pepper, or white pepper, or to taste.
From thespruceeats.com


CREAMY LEEK AND PARSNIP SOUP RECIPE - THE TIMES GROUP
Easy Creamy Leek and Parsnip Soup Recipe: Step by Step Creamy Leek and Parsnip Soup Recipe, Tips to make Creamy Leek and Parsnip Soup at home, Creamy Leek and Parsnip Soup Ingredients, Creamy Leek and Parsnip Soup Recipe video & more at Times Food + Comments (0) Sort: closecomments (Tap and add) Nice recipe; Will try out; Worth …
From recipes.timesofindia.com


CREAMY LEEK AND PARSNIP SOUP BEST RECIPES
Steps: Heat oven to 350°F. In a medium roasting pan, toss parsnips with oil. Roast, covered with foil, 20 minutes. Add leeks and leaves of …
From findrecipes.info


CREAMY POTATO LEEK & PARSNIP SOUP - FRESH FORK MARKET
Cut off the dark green part of the leeks and then chop into smaller pieces (about 2".) Bring the water, the stock, and the dark green leek leaves to a boil, and then reduce heat to a simmer and allow leaves to steep for 30-45 minutes uncovered. While the stock is simmering, peel and chop your potatoes and parsnips.
From freshforkmarket.com


CREAMY DILLED PARSNIP AND LEEK SOUP RECIPE - RECIPES.NET
A hot, creamy soup with the sweetness of parsnips and leeks, the tang of buttermilk, and the savory taste of dill and nutmeg.
From recipes.net


POTATO PARSNIP AND LEEK SOUP - GOOD FOOD BADDIE
Add the leeks and butter. Saute for 5 to 8 minutes, or until the leeks are slightly softened, but do not let leek brown. Add the garlic, salt, pepper. Cook for 2 minutes, stirring frequently. Mix in the potatoes, parsnip, broth, thyme, …
From goodfoodbaddie.com


MARTHA STEWART PARSNIP SOUP RECIPES ALL YOU NEED IS FOOD
Steps: 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.
From stevehacks.com


POTATO, LEEK, AND PARSNIP SOUP - PAULA DEEN MAGAZINE
To drippings, add leeks and garlic. Cook for 10 minutes or until leeks have softened. Stir in wine, increase heat to high, and cook about 15 minutes or until liquid has nearly evaporated. Add broth and next 3 ingredients. Bring to a boil, then reduce heat to simmer; cook for 20 to 25 minutes or until vegetables are very tender.
From pauladeenmagazine.com


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