I have never really liked the standard potato-leek soup so popular in the late winter and early spring. The soup just doesn’t have any OOMPH! My roasted version with the addition of parsnips, roasted garlic and generous sprinkle of gribenes with the caramelized potatoes and leeks has punch and flavor. The soup is addicting with a decadent creamy consistency.
- Cook Time
- Prep Time
- 1 medium white onion, diced
- 1 medium leek, white part only, sliced
- 2 large Yukon Gold potatoes, peeled and diced
- 6 medium parsnips Several tablespoons of chicken or duck fat
- 1 bulb of roasted garlic, squeezed so all the flesh has been removed
- Several sprigs of thyme
- 10 cups of chicken stock
- Chives and/or gribenes for garnish
1. Preheat oven to 350°F.
2. Place the onion, leek, potatoes and parsnips on a parchment-lined sheet pan. Toss the vegetables with the poultry fat and roast in the preheated oven until they are medium brown and caramelized (about 20-30 minutes).
3. Transfer the vegetables to a saucepan with the garlic and remaining ingredients. simmer over low heat until the vegetables are very soft (about 20 minutes).
4. Puree soup with an immersion blender. Adjust seasoning with kosher salt and freshly cracked pepper.
Serve the soup garnished with fresh chives and gribenes.
Recipe published in JOY of KOSHER with Jamie Geller Magazine Spring 2013 SUBSCRIBE NOW