Parsnip Leek And Potato Soup Food

POTATO SOUP WITH PARSNIP & LEEK

Steps:

• Preheat oven to 430°F / 220°C and line a large baking sheet with parchment paper.
• Add potatoes, parsnips, onion, head of garlic to baking sheet. Drizzle with 1 tablespoon olive oil and toss to coat. Sprinkle with salt.
• Roast the vegetables for 25 minutes, or until the potatoes and parsnips are fork-tender. Flip vegetables half way through for even cooking.
• Meanwhile, in a large saucepan, heat remaining tablespoon of oil on medium, add chopped leeks and, stirring occasionally, cooking until soft. About 10 minutes.
• Add the roasted vegetables to the pot, and squeeze the garlic bulb to release the roasted garlic (discard remains).
• Add vegetable broth, increase heat and bring to a simmer. Add parmesan, salt and white pepper. Using an immersion blender, blend until smooth.
• Serve into bowls and top generously with herbs.

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.

CREAMY POTATO LEEK & PARSNIP SOUP

Steps:

• Cut off the dark green part of the leeks and then chop into smaller pieces (about 2".) Bring the water, the stock, and the dark green leek leaves to a boil, and then reduce heat to a simmer and allow leaves to steep for 30-45 minutes uncovered.
• While the stock is simmering, peel and chop your potatoes and parsnips. Then slice up your leeks: holding the root end in your hand, carefully insert the knife into the leek just below the root and slice downward. Turn a quarter turn and do this again. Rinse well, pulling apart the layers, and then finely chop. Great way to remove the dirt and sand that is easily stuck between all the layers.
• Toast your bread till crunchy but not brown (better to do in the oven, about 250 for 15 minutes, than the toaster) and break into big pieces.
• Strain the solids from the simmering leek stock, pressing out any liquid, and then discard them. You'll need about 3-4 cups of stock, depending on how thick you'd like your soup.
• In the pot where you made the leek stock, melt your oil or butter over medium heat. Add in the chopped white and light green leeks, and cook 5 minutes until slightly softened. Add in parsnips and potatoes for an additional 10 minutes. Add in the salt here, and adjust the heat to make sure the veggies don't brown.
• Add in the stock and mashed potatoes if using, and cook until the potatoes and leeks can be pierced with a knife (about 20 minutes). Add in the bread and allow to soak in for 5 more minutes.
• Blend in batches in your blender, or better yet use an immersion blender so you don't have to transfer to and fro. Taste, add pepper and adjust the seasoning. Serve with sour cream and some finely minced green onions or scallions on top.

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.

SWEET POTATO-PARSNIP SOUP WITH BACON CROUTONS

Steps:

• Preheat the oven to 400˚ F. Line a baking sheet with parchment paper. Combine 5 tablespoons olive oil, the onion, leeks, 2 teaspoons thyme, a big pinch of salt and a few grinds of pepper in a large pot or Dutch oven. Cook over medium-high heat, stirring occasionally, until the onion is tender, about 10 minutes. Add the sweet potatoes, parsnips, chicken broth, 3 cups water, 1 teaspoon salt and the cayenne. Bring to a boil, then reduce the heat and simmer until the potatoes and parsnips are tender, 12 to 15 minutes.
• Meanwhile, cook the bacon in a small skillet over medium heat, stirring, until browned and crisp, 5 to 7 minutes. Transfer the bacon and drippings to a large bowl.
• Add the bread, cheese and remaining 1 tablespoon olive oil to the bacon and drippings. Season with salt and pepper and toss, then spread out on the prepared baking sheet. Bake, tossing once or twice, until toasted and the cheese is melted, 10 to 12 minutes.
• Meanwhile, puree the soup with an immersion blender until smooth (or puree in batches in a regular blender). Season with salt and more cayenne to taste. Thin with water as needed. Divide the soup among bowls. Top with a swirl of creme fraiche, the croutons and the remaining 2 teaspoons thyme.

POTATO PARSNIP AND LEEK SOUP

Steps:

• Prepare the vegetables: Cut the potatoes into cubes. Cut the dark green part off of the leeks and discard it. (You can also save it for making a vegetable broth.) Slice the white and light green part of the leek in half and rinse well to remove any dirt. Then slice the leek into ¼ inch slices.
• In a large pot or Dutch oven, cook the bacon over medium heat until it is crisp. Then, remove the bacon and set it aside for later. Drain the bacon drippings, leaving less than half in the pot. (about 1 tbsp drippings)
• Add the leeks and butter. Saute for 5 to 8 minutes, or until the leeks are slightly softened, but do not let leek brown. Add the garlic, salt, pepper. Cook for 2 minutes, stirring frequently.
• Mix in the potatoes, parsnip, broth, thyme, Italian seasoning, and water. Bring the soup to a boil. Then, reduce the heat to a simmer and cook covered for 25 to 30 minutes, or until the potatoes and parsnip and very tender. Remove the bay leaf.
• Use an immersion blender to blend the soup to your desired consistency. Or, transfer the soup in batches to a high-powered heat-proof blender and blend until smooth. If the soup is too thick, add a bit more broth or water to reach your desired consistency.
• Taste the soup and adjust the flavor as necessary; adding more salt to enhance the flavor.
• Serve and garnish with chopped bacon, parmesan cheese, and chopped parsley (optional). Enjoy!

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)

POTATO, CARROT AND PARSNIP SOUP

Steps:

• Melt butter in heavy large pot over medium-high heat. Add onions and sauté until golden, about 15 minutes. Add carrots and parsnips and cook 10 minutes. Add 2 cans of broth, potatoes, parsley and thyme. Cover and simmer until potatoes are tender, stirring occasionally, about 30 minutes.
• Puree half of soup in processor. Mix puree into remaining soup in pot. Stir in milk and Sherry. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Bring soup to simmer, thinning with additional broth, if desired. Ladle into bowls and serve.

PARSNIP-LEEK SOUP WITH LUMP CRAB

Steps:

• Heat oven to 350°F. In a medium roasting pan, toss parsnips with oil. Roast, covered with foil, 20 minutes. Add leeks and leaves of 2 thyme sprigs; toss to coat with oil; splash with wine. Roast, covered with same foil, stirring occasionally, until vegetables are soft, 30 minutes. Discard any burned bits. In a large pot, bring veggies and 2 cups stock to a boil; reduce heat; simmer 10 minutes; let cool slightly. In a food processor, blend soup on low until smooth. Return blended soup to pot; add cream, if desired. Bring soup to a very low simmer; season with salt and black pepper; add remaining 1 cup stock to reach desired thickness (crabmeat should be able to sit on top). In a bowl right before serving, microwave juice, butter and leaves of remaining 2 thyme sprigs until butter melts, about 20 seconds; stir. Toss crabmeat in lemon-butter mixture. Pour soup into 8 demitasse cups; top each with 1 1/2 teaspoons crab. DO AHEAD: You can roast the parsnips and leeks one or two days before your bash; just cover (so the veggies don't dry out) and refrigerate until you're ready to finish the soup.

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.

POTATO AND PARSNIP SOUP

Steps:

• Heat the chicken stock in a large pan over medium heat.
• Add the parsnips, potatoes, garlic, and nutmeg. Also crumble in the extra stock cube if you're using it.
• Allow to simmer for about 10 minutes. Add the onion and simmer for a further 5 minutes.
• Blend it all in a food processor until smooth.
• Return to the pan, stir in the cream and heat through.
• Serve in warmed bowls.

SPICY VEGAN PARSNIP AND POTATO SOUP

Steps:

• Place oil, onion, chilli power, cumin, garlic and ginger into a large fan and cook until onion browns
• chop parsnips and potatoes into chunks and place in pan with the spices and onion
• add stock and let simmer for 1 hour
• blend until smooth and add salt and pepper to taste, serve with crusty bread