New This Month

Leek-And-Parsnip Soup with Caviar and Black-Pepper Cream


Whitefish caviar, the soup's holiday garnish, is a relatively inexpensive variety (about $10 or less for two ounces). Look for it at Whole Foods or specialty-food markets.

  • Prep:
  • Total Time:
  • Servings: 8

Photography: Jonny Valiant

Source: Martha Stewart Living, December 2011


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


  1. 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.

  2. 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.

  3. Working in batches, puree vegetable mixture in a blender, being sure to hold lid down.

  4. Return soup to pot, and stir in milk. Reheat soup over medium heat (do not boil).

  5. Make the black-pepper cream: Stir 1/4 teaspoon pepper into creme fraiche.

  6. Ladle soup into 8 small bowls, and top each with a dollop of black-pepper cream and 1/2 teaspoon caviar.

Cook's Notes

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.

Reviews Add a comment

  • lunalafluer
    18 JUN, 2013
    I'm making this soup right now. It will be the third time. When I first tried it I said, "Parsnips! Where have you been all my life?!" I LOVE this soup! So delicious and easy to make, stores great too. Thank you Martha!