Creamy Leek and Parsnip Soup Recipe

Name: Creamy Leek and Parsnip Soup Recipe
Ingredients: 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)

"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...."

INGREDIENTS

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3 tablespoons extra-virgin olive oil

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4 large leeks, trimmed and cut into 1/2-inch pieces (about 4 cups)

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6 medium parsnips, peeled and cut into 1/2-inch pieces (about 4 cups)

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2 teaspoons kosher salt

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Black pepper

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1 bay leaf

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1 teaspoon ground turmeric

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4 garlic cloves, minced

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6 cups water, chicken broth or vegetable broth

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Extra-virgin olive oil, crème fraîche or yogurt, for garnish (optional)

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