Parsnip Leek Soup with Sage
Recipe type: Soup
- 2 Tbs. Driftless Organics sunflower oil or olive oil
- 2 cups chopped leeks, white and light green parts only, rinsed and drained
- 1 tsp. coarse salt; more to taste
- 1 lb parsnips (what’s in your box), quartered, and cut into 1-inch pieces
- ¼ cup dry sherry (fino) or dry white wine
- 6 cups chicken or vegetable broth
- 6 sage leaves
- 2 small bay leaves, broken in half
- ½ tsp. peppercorns, lightly crushed
- ¼ cup heavy cream (optional)
- Heat the 2 Tbs. oil in a wide soup pot over medium heat. Add the leeks, season lightly with salt, and cook gently until the leeks have softened and just begin to turn golden, 8 to 10 min.
- Add the parsnips and continue to cook, stirring occasionally, until the parsnips are fragrant, about 2 min. Add the sherry, increase the heat to medium high, and cook until most of the liquid has evaporated.
- Add the broth.
- Tie the sage leaves, bay leaves, and peppercorns together in a cheesecloth sachet and toss it into the pot (this is optional – we just toss them in and the pick them out while we are eating).
- Partially cover the pot, bring to a boil, immediately lower the heat, and simmer partially covered until the parsnips are soft enough to mash against the side of the pot with a wooden spoon.
- Remove from the heat and let cool for about 5 min.
- Discard the sachet.
- Using a stand or hand blender, purée the soup in batches, being sure to combine a mix of broth and solids in each batch.
- Rinse the soup pot, return the blended soup to the pot, taste, and adjust the seasonings. If you’re using the cream, add it now.