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

Recipe photo courtesy of Jonny Valiant

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.

Source: Martha Stewart Living, December 2011
Total Time Prep Servings

Ingredients

For the Soup

For the Black-Pepper Cream

Directions

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.

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  • 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!
    Reply

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