Yield: Yields about 7 cups.
Servings: six to eight.
The sweetness of the parsnips is offset by a healthy splash of dry sherry—if all you have is sweet sherry, substitute dry white wine. The croutons add a fine contrast of crunchy texture to this silky-smooth soup. Tie the thyme, bay leaves, and peppercorns together in a leftover leek green if you don’t have any cheesecloth. For a richer, more elegant soup, add the cream to finish— although I like the purity of flavor that you get without the cream.
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The flavor is wonderful, but there was no time specified, and I found it took HOURS to cook. The parsnips just did not want to get tender when the leeks were done. They needed to be cut up MUCH smaller, probably diced, or perhaps sauteed ahead of the leeks.
DELICIOUS. Will definitely make this again & again. Soup was very creamy once pured, so I did not add the cream. Didn't miss it one bit.
Another winning recipe from FC and Molly Stevens. This soup is like silk, with a delicate balance of flavors. I agree with other reviewers that the cream is almost unnecessary (but of course I added a little at the end). Perfect for a light supper and would make a superb first course for any dinner party.
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