Creamy parsnip and leek soup with pumpernickel croutons from Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make (page 56) by Melissa Clark

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Notes about this recipe

  • meginyeg on September 25, 2025

    We all loved this. Very delicious. Will make again.

  • WFPLCleanEating on September 29, 2016

    Very good! I thought the quantity of celery would overpower the dish, but it balanced nicely with the sweetness of the parsnips. Yummy and easy to make. (Rachel S-K)

  • Laura on April 11, 2016

    Pg. 56. Left-over parsnips led me to this recipe. It's quite good and easy to put together. I had originally thought I'd make the version with bacon, but decided to go with the original. The only change I made was to use olive oil instead of butter. I'm sure it'd be far better with butter. Also, I didn't bother with the pumpernickel croutons as I'm keeping things non-carb for now.

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