• 4servings
  • 50minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, D, E, P
MineralsNatrium, Fluorine, Silicon, Calcium, Potassium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 tablespoons butter

  2. 1 pound prepared sliced leeks (2 cups)

  3. 1 pound parsnips, trimmed, peeled, and cut crosswise into 1-inch pieces

  4. 2 apples, peeled, cored, and cut into 1-inch pieces

  5. 1 medium baking potato (about 1/2 pound), peeled and cut into 1-inch pieces

  6. 1 can (14 1/2 ounces) reduced sodium chicken broth

  7. 1/2 cup heavy cream

  8. Salt and pepper

  9. Leek garnish (see below)

Instructions Jump to Ingredients ↑

  1. « » Heat butter in a large pot over medium heat. Add leeks (reserving 1/2 cup for garnish). Cook, stirring, 5 minutes.

  2. Add parsnips, apples, potato, broth, and 4 cups water. Bring to a boil; reduce heat and simmer, partially covered, until vegetables are tender, 20 to 25 minutes.

  3. Working in batches, puree soup in a blender until smooth. Return it to pot; stir in cream. Season with salt and pepper. Serve with Leek Garnish.

  4. To make leek garnish, in a large skillet, heat 1 tablespoon butter over medium-high. Add reserved 1/2 cup leeks; cook, stirring, until golden brown, about 3 minutes.


Send feedback