← All recipes

🍲 Creamy Leek and Parsnip Soup with Crispy Chips

164 kcal · 30 min · 4 servings

Creamy Leek and Parsnip Soup with Crispy Chips Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
  2. 2. Cut the leek lengthwise and remove the hard root end.
  3. 3. Slice the leek into thin rings.
  4. 4. Rinse the leek rings thoroughly under running water in a sieve.
  5. 5. Peel the potatoes and wash them.
  6. 6. Cut the potatoes into small cubes.
  7. 7. Peel the parsnips and cut off the ends.
  8. 8. Slice one parsnip into thin slices using a peeler.
  9. 9. Dice the remaining parsnips.
  10. 10. Heat 2 tablespoons of oil in a large pot over high heat.
  11. 11. Fry the leek, potato cubes, and parsnip cubes in the oil for about 3 minutes until golden brown.
  12. 12. Deglaze the mixture with wine.
  13. 13. Add vegetable broth.
  14. 14. Let the soup simmer covered for about 20 minutes.
  15. 15. Place the parsnip slices on a baking sheet lined with baking paper.
  16. 16. Brush the parsnip slices with 2 tablespoons of oil.
  17. 17. Season the parsnips with salt.
  18. 18. Bake the parsnips in the oven for about 10 minutes until crispy and golden brown.
  19. 19. Puree the soup until creamy using a hand blender.
  20. 20. Pour the soup into soup plates.
  21. 21. Garnish the soup with the crispy parsnip chips.
  22. 22. Season the soup with cayenne pepper.
  23. 23. Serve the soup immediately.

Nutrition per serving