Creamy Leek And Parsnip Soup Recipes

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

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.

PARSNIP LEEK AND POTATO SOUP

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.