Whitefish caviar, the Leek-and-Parsnip Soup with Caviar and Black-Pepper Cream's garnish, is a relatively inexpensive variety. Look for it at Whole Foods or specialty-food markets.



For the Soup
For the Black-Pepper Cream


Instructions Checklist
  • 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.

  • 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.

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

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

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

  • 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 (1)

31 Ratings
  • 5 star values: 6
  • 4 star values: 10
  • 3 star values: 10
  • 2 star values: 3
  • 1 star values: 2
Rating: Unrated
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!