Reviews (1) Add Rating & Review 31 Ratings 5 star values: 6 4 star values: 10 3 star values: 10 2 star values: 3 1 star values: 2 Martha Stewart Member Rating: Unrated 06/18/2013 I'm making this soup right now. It will be the third time. When I first tried it I said, "Parsnips! Where have you been all my life?!" I LOVE this soup! So delicious and easy to make, stores great too. Thank you Martha!
Back to Leek-and-Parsnip Soup with Caviar and Black-Pepper Cream All Reviews for Leek-and-Parsnip Soup with Caviar and Black-Pepper Cream - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Leek-and-Parsnip Soup with Caviar and Black-Pepper Cream Credit: Jonny Valiant Recipe Summary prep: 30 mins total: 1 hr Servings: 8
Ingredients For the Soup 2 tablespoons unsalted butter 2 3/4 pounds leeks (white and pale-green parts only), rinsed well and cut into 1/4-inch-thick half-moons Coarse salt 1 pound parsnips, peeled and cut 1/4 inch thick 1 pound Yukon Gold potatoes, peeled and cut 1/4 inch thick 3 cups chicken stock 2 dried bay leaves 1/2 cup whole milk For the Black-Pepper Cream Freshly ground pepper 1/2 cup creme fraiche or sour cream 1 jar (2 ounces) whitefish or other caviar, for garnish
Cook’s Notes Soup can be refrigerated for up to 1 week or frozen for up to 3 months. Stir in milk and rewarm over medium heat just before serving. Black-pepper cream can be refrigerated for up to 4 days.
Gallery Leek-and-Parsnip Soup with Caviar and Black-Pepper Cream Credit: Jonny Valiant
Recipe Summary prep: 30 mins total: 1 hr Servings: 8
Gallery
Leek-and-Parsnip Soup with Caviar and Black-Pepper Cream Credit: Jonny Valiant
Leek-and-Parsnip Soup with Caviar and Black-Pepper Cream
Credit: Jonny Valiant
Leek-and-Parsnip Soup with Caviar and Black-Pepper Cream
Recipe Summary prep: 30 mins total: 1 hr Servings: 8
Recipe Summary
prep: 30 mins total: 1 hr
Servings: 8
prep: 30 mins
total: 1 hr
prep:
30 mins
total:
1 hr
Servings: 8
8
Ingredients
Ingredients
2 tablespoons unsalted butter 2 3/4 pounds leeks (white and pale-green parts only), rinsed well and cut into 1/4-inch-thick half-moons Coarse salt 1 pound parsnips, peeled and cut 1/4 inch thick 1 pound Yukon Gold potatoes, peeled and cut 1/4 inch thick 3 cups chicken stock 2 dried bay leaves 1/2 cup whole milk
Freshly ground pepper 1/2 cup creme fraiche or sour cream 1 jar (2 ounces) whitefish or other caviar, for garnish
Directions
Make the soup: Cut a round of parchment to fit inside a large pot. Melt butter in pot over medium heat. Add leeks and a pinch of salt, and cover with parchment round (this will help keep moisture in). Cook, lifting parchment to stir occasionally, until leeks are tender, 10 to 15 minutes.
Stir in parsnips, potatoes, chicken stock, 2 1/2 cups water, bay leaves, and 1 teaspoon salt. Raise heat to high, and bring to a boil. Reduce heat to medium-low. Simmer gently, partially covered with lid, until parsnips are soft, about 20 minutes. Discard bay leaves. Let cool slightly, about 10 minutes.
Working in batches, puree vegetable mixture in a blender, being sure to hold lid down.
Return soup to pot, and stir in milk. Reheat soup over medium heat (do not boil).
Make the black-pepper cream: Stir 1/4 teaspoon pepper into creme fraiche.
Ladle soup into 8 small bowls, and top each with a dollop of black-pepper cream and 1/2 teaspoon caviar.
Cook’s Notes Soup can be refrigerated for up to 1 week or frozen for up to 3 months. Stir in milk and rewarm over medium heat just before serving. Black-pepper cream can be refrigerated for up to 4 days.
Cook’s Notes
Soup can be refrigerated for up to 1 week or frozen for up to 3 months. Stir in milk and rewarm over medium heat just before serving. Black-pepper cream can be refrigerated for up to 4 days.
Reviews (1)
Add Rating & Review 31 Ratings 5 star values: 6 4 star values: 10 3 star values: 10 2 star values: 3 1 star values: 2
Martha Stewart Member Rating: Unrated 06/18/2013 I'm making this soup right now. It will be the third time. When I first tried it I said, "Parsnips! Where have you been all my life?!" I LOVE this soup! So delicious and easy to make, stores great too. Thank you Martha!
Reviews (1)
Add Rating & Review 31 Ratings 5 star values: 6 4 star values: 10 3 star values: 10 2 star values: 3 1 star values: 2
Add Rating & Review
31 Ratings 5 star values: 6 4 star values: 10 3 star values: 10 2 star values: 3 1 star values: 2
31 Ratings 5 star values: 6 4 star values: 10 3 star values: 10 2 star values: 3 1 star values: 2
31 Ratings 5 star values: 6 4 star values: 10 3 star values: 10 2 star values: 3 1 star values: 2
5 star values: 6 4 star values: 10 3 star values: 10 2 star values: 3 1 star values: 2
Martha Stewart Member Rating: Unrated 06/18/2013 I'm making this soup right now. It will be the third time. When I first tried it I said, "Parsnips! Where have you been all my life?!" I LOVE this soup! So delicious and easy to make, stores great too. Thank you Martha!Martha Stewart Member
Rating: Unrated 06/18/2013
I’m making this soup right now. It will be the third time. When I first tried it I said, “Parsnips! Where have you been all my life?!” I LOVE this soup! So delicious and easy to make, stores great too. Thank you Martha!
Rating: Unrated
All Reviews for Leek-and-Parsnip Soup with Caviar and Black-Pepper Cream
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Leek-and-Parsnip Soup with Caviar and Black-Pepper Cream
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
