Creamy Parsnip Soup
To prepare the leeks: Trim and discard root ends and dark-green parts. Halve lengthwise; thinly slice crosswise. Wash in several changes of cold water until all the grit is removed.
2 cprepared sliced leeks-see above note
1 lbparsnips, trimmed, peeled, and cut crosswise into 1-inch pieces
2 mediumsweet apples, peeled, cored and cut into 1-inch pieces
1 mediumbaking potato, peeled and cut into 1-inch pieces
14 1/2 ozcan reduced sodium chicken broth
1/2 cheavy cream
·salt and pepper to taste
1/2 cleeks, reserved from above
How to Make Creamy Parsnip Soup
Heat butter in a large pot over medium heat. Add the prepared leeks (reserve 1/2 c. for garnish.) Cook stirring 5 minutes.
- Add parsnips, apples, potato, broth and 4 cups of water. Bring to a boil; reduce heat and simmer, partially covered,until vegetables are tender, about 25 minutes.
- Working in batches, puree soup in a blender until smooth. Return to pot; stir in cream. season with salt and pepper. Serve with garnish.
- Leek Garnish:
In a large skillet heat butter over medium-high heat. Add the reserved leeks; cook stirring until golden brown, about 3 minutes.