Contributed by (Recipe adapted from “Fine Cooking” at www.finecooking.com)

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Ingredients

3 C chopped Leeks, white and light green parts only, rinsed and drained
1 lbs Parsnips, peeled, quartered, and cut into 1-inch pieces
2 Tbs Olive oil
1 tsp coarse Salt, more to taste
1/4 C dry Sherry or dry White wine
6 C homemade or low-salt canned Broth
3 sprigs fresh Thyme
2 small Bay leaves, broken in half
1/2 tsp white Peppercorns, lightly crushed
1/4 C Heavy cream (optional)
2 Tbs chopped fresh Thyme, for garnish

Instructions

Heat the 2 Tbs of 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 thyme sprigs, bay leaves, and peppercorns together in a cheesecloth sachet and toss it into the pot. 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. Garnish each bowl with croutons and a pinch of fresh thyme.

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