Tanyas Leek Potato And Parsnip Soup Food

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.

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!

TANYA'S LEEK POTATO AND PARSNIP SOUP

Steps:

• Directions Roast parsnips, sweet potato with a little oil. About 40 minutes Sautee onion and leek with 4-5 cloves garlic, pepper, salt and cayenne. Make sure leeks are tender add parsnips, potatoes and 6c chicken broth. Cook for about 15-20 minutes. Take 1/3 of soup and blend. Return to soup VARIATION (original recipe) Place oil, onion, and leek in a soup pot over medium heat. When the onion begins to sizzle, add a pinch of salt and sauté for 2-3 minutes. Stir in parsnips, a pinch of salt and sauté for 1 minute. Stir in potatoes and, a pinch of salt and sauté for 1 minute. Add milk and water, cover, and bring to a boil. Reduce heat to low and cook for 35 minutes, until the potatoes are soft. Remove a small amount of broth and dissolve miso. Stir back into soup and simmer 3 minutes more. Transfer soup to a food processor and puree until smooth. Return to the soup pot and keep soup on low heat until ready to serve. You may also use an immersion blender to puree the soup. - See more at: http://christinacooks.com/best-vegan-recipe/leek-potato-and-parsnip-soup#sthash.hIx6ZPjd.dpuf

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)