Leek And Parsnip Soup With Caviar And Black Pepper Cream Recipes

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POTATO LEEK SOUP



Potato Leek Soup image

This warm satisfying potato leek soup gets fresh flavor from rosemary and parsley.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 15

2 dried bay leaves
6 sprigs fresh rosemary, or 2 teaspoons crushed dried rosemary
4 sprigs fresh flat-leaf parsley
1 teaspoon whole black peppercorns
3 tablespoons olive oil
4 tablespoons unsalted butter
4 stalks celery, cut into 1/4-inch dice
6 leeks, white parts only, washed well, thinly sliced
4 shallots, diced
6 cloves garlic, minced
2 1/2 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces
8 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
1 cup milk
1/2 cup heavy cream
Salt and freshly ground black pepper

Steps:

  • Make a bouquet garni: First wrap bay leaves, rosemary, parsley, and peppercorns in a piece of cheesecloth. Then tie with a piece of kitchen twine, and set aside.
  • Heat olive oil and butter in a medium stockpot. Add celery, leeks, shallots, and garlic; cook on medium-low heat until very soft, about 45 minutes, stirring only occasionally. Do not brown. Add potatoes, stock, and reserved bouquet garni. Bring mixture to a boil, and then reduce to a gentle simmer. Cook until potatoes are very tender, about 40 minutes. Remove bouquet garni, and discard.
  • Working in batches, pass half of the soup through a food mill, fitted with a medium disk, into a large saucepan. Add remaining chunky soup. Place the saucepan on medium-low heat to warm soup. Slowly stir in milk and cream, and season with salt and pepper. Serve hot.

CREAMY LEEK AND PARSNIP SOUP



Creamy Leek and Parsnip Soup image

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

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)

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.

PARSNIP LEEK AND POTATO SOUP



Parsnip Leek and Potato Soup image

I love soups that you just throw everything in a pot and let cook until tender......and then you puree to a marvelous creamy textured masterpiece. Parsnips are seasonal and readily available in the winter months. If you are unfamiliar with them, this recipe will be a good way to get acquainted with them. Make sure when cleaning...

Provided by Garrison Wayne

Categories     Cream Soups

Time 55m

Number Of Ingredients 11

8 c water
4 tsp better than bouillon vegetable base
1 lb parsnips, peeled, rough chop
1 lb leeks, cleaned, chopped, white and medium green parts only
3 or 4 medium russet potatoes, peeled, 1 inch dice
2 1/2 Tbsp unsalted butter
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp dry thyme leaves
1 large bay leaf
3 dash(es) nutmeg

Steps:

  • 1. Place all of the ingredients, except nutmeg, in a large stockpot. Bring to a boil, then reduce heat and cover with lid for 35 minutes.
  • 2. Turn off heat and leave covered until cool enough to purée.
  • 3. To purée, use an immersion blender. I do not remove the bay leaf, I just keep it in the mix.
  • 4. Once puréed, add the nutmeg and stir well. If desired, you can add heavy cream or half and half . If so, adjust salt and pepper.

PARSNIP-LEEK SOUP WITH LUMP CRAB



Parsnip-Leek Soup with Lump Crab image

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

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

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.

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