Creamy Parsnip-Leek Soup with Chocolate Brioche Croutons

This sweet-and-savory combines the flavors of parsnip-leek soup with chocolate brioche croutons.

Creamy Parsnip-Leek Soup
Yield: 8 (½ -cup) servings
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  1. 2 tablespoons salted butter
  2. 1 cup sliced leek* (white part only)
  3. 4 cups sliced parsnip
  4. 5 cups low-sodium vegetable stock
  5. 1 bay leaf
  6. ½ teaspoon salt
  7. ⅓ cup heavy whipping cream
  8. Garnish: 1 recipe Chocolate Brioche Croutons (recipe follows), frilled green onion tops†
  1. In a large saucepan, heat butter over medium-high heat. When butter melts, add leek, and reduce heat to low. Cook, stirring occasionally, until leek is tender and lightly caramelized, 8 to 10 minutes.
  2. Add parsnip, vegetable stock,
 bay leaf, and salt. Bring to a boil, and then reduce heat to a simmer. Cook until parsnip is very tender, approximately 30 minutes, stirring occasionally. Remove from heat.
  3. Remove and discard bay leaf.
 Add cream. Using an immersion blender, blend soup until smooth and creamy.
  4. Return soup to low heat, and heat through, if necessary.
  5. Garnish individual servings with Chocolate Brioche Croutons and a frilled green onion top, if desired.
  1. *Since leeks can be sandy, soak and wash leek in a bowl of water, separating rings to make sure sand is released. Rinse well.
  2. †To make frilled green onion tops, cut vertical slices in the top of a green onion. Roll onion into a round stalk, fanning out frills.
  3. Make-Ahead Tip: Soup can be made a day in advance and refrigerated in a covered container. Reheat over low heat. Garnish just before serving.
TeaTime Magazine
Chocolate Brioche Croutons
Yield: 2 cups
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  1. 2 cups cubed brioche*
  2. 2 tablespoons salted butter, melted
  3. 3 tablespoons natural unsweetened cocoa powder
  4. 3 tablespoons confectioners’ sugar
  1. Preheat oven to 350°.
  2. Line a rimmed baking sheet with parchment paper.
  3. In a medium bowl, toss brioche cubes with melted butter. Spread cubes in a single layer on prepared baking sheet.
  4. Bake until cubes are light golden brown, approximately 10 minutes.
  5. In a large bowl, combine cocoa powder and confectioners’ sugar, whisking well. While cubes are warm, add to sugar mixture, tossing until coated. Let cool, and store in an airtight container until needed.
  1. *If brioche is not available, challah bread may be substituted.
TeaTime Magazine
From TeaTime January/February 2016

Discover more seasonal recipes, table settings, and teatime inspiration by ordering your copy of TeaTime, January/February 2017 today!

Jan/Feb 2017 cover


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