Leek-and-Parsnip Soup with Caviar and Black-Pepper Cream
- 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
- Produce
- Bay leaves, dried (2)
- Parsnips (1 pound)
- Yukon gold potatoes (1 pound)
- Seafood
- Whitefish or other caviar (1 jar)
- Canned Goods
- Chicken stock (3 cups)
- Cooking & Baking
- Pepper, Freshly ground (1)
- Salt, Coarse (1)
- Dairy
- Butter, unsalted (2 tablespoons)
- Creme fraiche or sour cream (1/2 cup)
- Whole milk (1/2 cup)
- Other
- 2 3/4 pounds leeks (white and pale-green parts only), rinsed well and cut into 1/4-inch-thick half-moons
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published December 26, 2011 (1 year ago).
6 people saved this recipe.
