Creamy parsnip and leek soup with crispy bacon from Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make (page 58) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • westminstr on April 01, 2013

    I had completely skipped over this recipe in the book many times -- I just had no interest. However, this NYT recipe for Any Root Vegetable Soup caught my eye the other day, and I decided to make it. http://dinersjournal.blogs.nytimes.com/2013/03/11/vegetable-soup-with-any-root/ This soup turned out great! It was very simple -- I sauteed a small onion and chopped fennel stalks (instead of celery), added garlic, thyme (instead of rosemary) and bay leaves, then 31/2 pounds of chopped mixed root vegetables. I used regular potatoes, sweet potatoes, carrots and turnips. When the vegetables were soft, I pureed them with my immersion blender, added a healthy dose of lemon juice and seasoned with s&p. This was a great soup! Soothing, creamy (but with no cream) yet with a refreshing tartness from the lemon. Comforting, but not boring. Everybody in the family liked it (even my son ate it, and he's usually not big on soup or root vegetables).

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