Parsnip and fennel soup with dill by
Ingredients
Hands-on time: 30 mins
Total time: 45 mins
2 tbsp olive oil
2 leeks (white and light green parts), sliced into half-moons
2 medium parsnips, peeled and cut into 1/4-inch pieces
1 large bulb fennel, cored and cut into 1/4-inch pieces
Kosher salt and black pepper
1/2 cup dry white wine
1 pound Yukon gold potatoes, peeled and cut into 1/2-inch pieces
5 cups low-sodium chicken or vegetable broth
1 small baguette, split horizontally
2 ounces grated Gruyere or Swiss cheese (1/2 cup)
1/4 cup chopped fresh dill
Instructions
1. Heat the oil in a large pot over medium heat. Add the leeks, parsnips, fennel, 3/4 tsp salt, and 1/4 tsp pepper. Cook, stirring occasionally, until beginning to soften, 6-8 mins. Add the wine and simmer until evaporated, 1-2 mins.
2. Add the potatoes and broth and bring to a boil. Reduce heat and simmer until the potatoes are tender, 12-15 mins. Transfer half the mixture to a blender and puree until smooth; return it to the pot.
3. Meanwhile, heat broiler. Place the bread, cut side up, on a baking sheet, and sprinkle with the cheese. Broil until the cheese melts. Cut into pieces. Sprinkle the soup with the dill and serve with the cheese toast.
TIP:
The soup can be refrigerated for up to 3 days or frozen for up to 3 months.
2. Add the potatoes and broth and bring to a boil. Reduce heat and simmer until the potatoes are tender, 12-15 mins. Transfer half the mixture to a blender and puree until smooth; return it to the pot.
3. Meanwhile, heat broiler. Place the bread, cut side up, on a baking sheet, and sprinkle with the cheese. Broil until the cheese melts. Cut into pieces. Sprinkle the soup with the dill and serve with the cheese toast.
TIP:
The soup can be refrigerated for up to 3 days or frozen for up to 3 months.
Servings: 4