Creamy Leek and Parsnip Soup

Tasty and easy. Caution on quantity of leeks and parsnips. New York leeks and parsnips may work but West Coast veggies in these numbers would feed 12.

Agree. I'm scaling it to 1 lb of parsnip, peeled and diced, 1 large leek (2" diameter x 8" of usable white and light green), EVOO, i medium onion, 1 large carrot, salt and pepper, and a cup or so of bird stock. Dice all veggies and sweat at very low heat until tender with minimal fond on the pot bottom. This should take 40 minutes. Add the rest of the ingredients and simmer 20 min, then hit it with a boat motor (stick blender) until creamy, maybe adding a bit more EVOO, but not too much. YUM!

Second James’s comment, it made a big batch, added another ~3 cups water to get the consistency right. Subbed shallot for garlic. Sweated the veggies for 2x time to fully caramelize. Liberal use of Omnivore Salt and pepper. Family’s happy, adding to the rotation!

This was super easy (and rewarding). I found the parsnips and leeks caramelized a little too well and the soup became too sweet. However, a squeeze of fresh lemon juice fixed that quickly! Also, I used an immersion blender and of course forgot to take out the bay leaves. Rest assured, the soup was still absolutely fine.

I love reading the recipes that the NY Times publishes, but do so wish that the nutritional information were included with each. With many readers struggling with being overweight (or obese), diabetic etc., such information would be truly helpful. Thank you for your attention to this request.

How do you caramelize the vegetables without them browning?

Don't forget to remove the bay leaf before pureeing the soup

Elegant enough for guests and easy enough for a weeknight dinner. I used 50-50 chicken stock & water and 50-50 potatoes & parsnips.

Given the differences in sizes of such ingredients as leeks and parsnips, it would be really helpful if the weight were given in the recipe.

-Instant Pot for 10 minutes after sauteeing vegetables with 4C veg stock, QR -Added zest and juice of a lemon -Immersion blender, adding 2C veg stock

I would use just the (well washed) white and light green parts of the leeks. Save the dark green leaves for stock.

I often make leek & potato soup and will try this variation...love parsnips. Reading the comments on size of leeks/parsnips, I wish American cooks and recipes would use weights instead of giving volume or stating"small/medium/large leeks". I refer to French websites often and they virtually always use weights. It makes everything so much easier. I have seen leeks vary from 1/2 inch diameter to almost 2 inches.

Good question. Step 2 in the recipe makes no sense. I think it should read "let vegetables sizzle and cook until softened but not browned."

I often make leek and parsnip soup more or less as per this recipe. It also works well with pureed fresh ginger and/or some spices, eg cumin, coriander, cardamom, to taste.

James Spears, you got that right! I'm out here in Cali with ONE large leek and 6 small parsnips and this will feed six as a first course or four with crusty bread and salad. I also added a small amount of some duck stock I made from some bones, and just a wee pat of butter for richness. Great recipe, though. Nice for our little pandemic family (me, wife and daughter)