Parsnip Leek And Potato Soup Recipes

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.

PARSNIP AND POTATO SOUP

Steps:

• Heat a soup pot over medium-high heat. Add the bacon and render until crisp. Remove the bacon, finely chop and reserve for later use. Spoon off all but a few tablespoons of the smoky drippings. Melt the butter into the drippings and reduce the heat a bit. Add the potatoes and stir to coat. Add the garlic, parsnips, onions, some black pepper and nutmeg. Add the parsley, then partially cover the pot and cook to soften, 15 to 20 minutes, stirring occasionally; the color of the veg should be light golden. Remove the parsley. Puree the vegetables with the stock (in batches if necessary) in a food processor or blender, or add the stock to the soup pot and use an immersion blender. Stir in the reserved bacon bits then season the soup with salt.
• Cool the soup and store for a make-ahead meal. Reheat over medium-high heat and add in the cream. Serve in shallow bowls with chives to garnish, and buttered rolls to dunk.
• Place the chicken in a pot over a bed of bay leaves, garlic, celery, parsley, carrots and onions. Sprinkle with salt and fill the pot with water to cover the chicken. Sprinkle in a few peppercorns. Bring the water to a boil, then reduce to a simmer and cook 45 minutes, turning occasionally. Turn off the heat and cool the chicken in the broth. Separate the meat from the bones and skin. Reserve the meat and discard the bones and skin. Strain the stock.

LEEK, POTATO, PARSNIP AND CAULIFLOWER SOUP RECIPE - (3.6/5)

Steps:

• In dutch oven, heat oil over medium heat. Add onions, leeks, parsnips and cauliflower and cook, stirring constantly for about 10 minutes until veggies begin to softer. Add potatoes, salt, garlic and stock. Bring to boil. Reduce heat and simmer for 40 minutes until veggies are tender. Puree soup with immersion blender. Adjust flavour with salt/pepper. (try adding some milk for creaminess)

PARSNIP LEEK POTATO MASH

Steps:

• Wash leeks in a bowl of cold water, agitating water to loosen any sand, then lift leeks out and drain in a colander. Pat dry.
• Cook leeks in 4 tablespoons butter, covered, in a4- to 5-quart heavy pot over moderate heat, stirring occasionally, until slightly softened, 5 to 7 minutes.
• While leeks are cooking, peel potatoes and cut into 1-inch pieces. Add potatoes, parsnips, water, salt, white pepper, and nutmeg to leeks and bring to a boil, uncovered, stirring occasionally. Reduce heat and simmer, covered, stirring occasionally, until vegetables are very tender and most of liquid is absorbed, about 30 minutes. Coarsely mash, then serve sprinkled with parsley and topped with remaining tablespoon butter.

CREAMY LEEK AND PARSNIP SOUP

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.