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)

  1. 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.
  2. 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.
  3. Add the broth.
  4. 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).
  5. 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.
  6. Remove from the heat and let cool for about 5 min.
  7. Discard the sachet.
  8. Using a stand or hand blender, purée the soup in batches, being sure to combine a mix of broth and solids in each batch.
  9. 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.