Page 146 - A Literary Holiday Cookbook

Leek and Potato Soup with

Parsnip and Garlic

Makes 7 cups

“The Honeysuckle’s crew found that the Dunehog hospitality was not lacking. For supper
they dined on a fine leek and potato soup, followed by mushroom, radish, and seafood
stew, with an enormous fruit trifle for dessert.”
—The Legend of Luke

The secret to this rustic yet velvety smooth soup? Cooking the leeks low and slow before
adding the vegetable stock. Of course, a generous amount of Parmesan cheese doesn’t
hurt, either.

INGREDIENTS

3 leeks (14.5 oz.), white and light green portion only and roots
cut off

¼ cup butter
2 cloves garlic, minced

3–4 Yukon Gold potatoes (1 lb., 5 oz.)

2 large parsnips (9 oz.)
1 quart vegetable stock

¾ cup whole milk, room temperature
3 ounces Parmesan cheese

½ teaspoon salt

⅛ teaspoon white or black pepper
Spiced pine nuts (page 236) for garnish (optional)

Parsley for garnish (optional)

INSTRUCTIONS