Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Creamy Parsnip Soup 3.6 (157) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 50 mins Servings: 4 This rich and creamy soup is perfect for chilly nights. Ingredients 2 tablespoons butter 1 pound prepared sliced leeks (2 cups) 1 pound parsnips, trimmed, peeled, and cut crosswise into 1-inch pieces 2 apples, peeled, cored, and cut into 1-inch pieces 1 medium baking potato (about ½ pound), peeled and cut into 1-inch pieces 1 can (14.5 ounces) reduced sodium chicken broth ½ cup heavy cream Salt and pepper Leek garnish (see below) Directions Heat butter in a large pot over medium heat. Add leeks (reserving 1/2 cup for garnish). Cook, stirring, 5 minutes. Add parsnips, apples, potato, broth, and 4 cups water. Bring to a boil; reduce heat and simmer, partially covered, until vegetables are tender, 20 to 25 minutes. Working in batches, puree soup in a blender until smooth. Return it to pot; stir in cream. Season with salt and pepper. Serve with Leek Garnish. To make leek garnish, in a large skillet, heat 1 tablespoon butter over medium-high. Add reserved 1/2 cup leeks; cook, stirring, until golden brown, about 3 minutes. Cook's Notes To prepare leeks: Trim and discard root ends and dark-green parts. Halve lengthwise; thinly slice crosswise. Wash in several changes of cold water until all grit is removed. Rate it Print