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Parsnip and fennel soup with dill by


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


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.

The soup can be refrigerated for up to 3 days or frozen for up to 3 months.

Servings: 4

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