Leek-And-Parsnip Soup with Caviar and Black-Pepper Cream
Photo: Jonny Valiant
Photo: Jonny Valiant
Photo: Jonny Valiant
Photo: Jonny Valiant
Photo: Jonny Valiant
Photo: Jonny Valiant
Photo: Jonny Valiant
Photo: Jonny Valiant
Photo: Jonny Valiant
Photo: Jonny Valiant
Photo: Jonny Valiant
Photo: Jonny Valiant
Photo: Jonny Valiant
Photo: Jonny Valiant
Photo: Jonny Valiant
Photo: Jonny Valiant
Photo: Jonny Valiant
Photo: Jonny Valiant
Photo: Jonny Valiant
Photo: Jonny Valiant
Photo: Jonny Valiant
Photo: Jonny Valiant
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- Prep Time 30 minutes
- Total Time 1 hour
- Yield Serves 8
Ingredients
For the Soup
- 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
For the Black-Pepper Cream
- Freshly ground pepper
- 1/2 cup creme fraiche or sour cream
- 1 jar (2 ounces) whitefish or other caviar, for garnish
Directions
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Make the soup: Cut a round of parchment to fit inside a large pot. Melt butter in pot over medium heat. Add leeks and a pinch of salt, and cover with parchment round (this will help keep moisture in). Cook, lifting parchment to stir occasionally, until leeks are tender, 10 to 15 minutes.
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Stir in parsnips, potatoes, chicken stock, 2 1/2 cups water, bay leaves, and 1 teaspoon salt. Raise heat to high, and bring to a boil. Reduce heat to medium-low. Simmer gently, partially covered with lid, until parsnips are soft, about 20 minutes. Discard bay leaves. Let cool slightly, about 10 minutes.
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Working in batches, puree vegetable mixture in a blender, being sure to hold lid down.
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Return soup to pot, and stir in milk. Reheat soup over medium heat (do not boil).
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Make the black-pepper cream: Stir 1/4 teaspoon pepper into creme fraiche.
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Ladle soup into 8 small bowls, and top each with a dollop of black-pepper cream and 1/2 teaspoon caviar.
Cook's Note
Soup can be refrigerated for up to 1 week or frozen for up to 3 months. Stir in milk and rewarm over medium heat just before serving. Black-pepper cream can be refrigerated for up to 4 days.
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