Spring Dug Parsnip and Leek Soup
- 4 oz unsalted butter (1 stick)
- 1 cup thinly sliced and washed leeks (white part only)
- 4 garlic cloves, sliced
- 2 cups peeled, sliced spring dug parsnips
- 1 cup Riesling wine (or substitute 1 cup dry wine and 1 tablespoon sugar)
- 4 cups chicken stock (from scratch or use the organic kind that comes in a carton)
- 2 slices smoked bacon
- Kosher salt and freshly ground white pepper
Directions
Preheat a non-reactive saucepan over medium heat. Melt the butter and add the leeks, garlic and parsnips. Season liberally with salt and white pepper and cook covered, stirring occasionally for ten minutes. Deglaze with the wine and let it reduce by half. Add the chicken stock and bacon slices and simmer gently, uncovered for 25 minutes. Remove the bacon strips and carefully puree the hot soup in a blender, adding more stock if necessary. Be sure to taste and adjust for salt and pepper! Serve alone or with crispy parsnips (see below) as a garnish.
Crispy parsnips
- Canola oil for frying
- 3-4 parsnips
- Salt
Directions
Peel the parsnips. Using a sharp peeler, peel long strips of parsnip from all sides. Submerge the peelings in very hot tap water and let sit for 20 minutes. Drain and pat dry with a towel. Preheat the canola oil to 325 degrees F. Fry several slices at a time until golden brown, drain on a towel, and season with salt.
Source: Courtesy of Tom Berry, Temple Bar, Cambridge
