3.0
(2)
Your folders
Your folders

Export 5 ingredients for grocery delivery
Step 1
Melt butter in a large heavy saucepan over medium heat. Add leeks, parsnips, 1/2 tsp. salt and 1/4 tsp. pepper. Cook, stirring often, until softened but not browned, about 10 minutes. Pour in 4 cups broth, increase heat to high and bring to a full boil. Reduce heat to medium-low and cook, partially covered, stirring occasionally, until vegetables are very soft, about 30 minutes.
Step 2
Let cool slightly. Working in batches, puree soup in a blender. Return soup to saucepan and stir in cream. Warm over low heat and season well with salt and pepper. Thin with remaining broth if soup is too thick. Ladle into warmed soup bowls, garnish with a pinch of chives, and serve.
Your folders

723 viewscooking.nytimes.com
4.0
(675)
Your folders

222 viewsfreshforkmarket.com
Your folders

97 viewsevergreenkitchen.ca
5.0
(3)
40 minutes
Your folders

771 viewsepicurious.com
5.0
(1)
Your folders
/rutabagasoup-5705b2b43df78c7d9e954944.jpg)
287 viewsthespruceeats.com
Your folders

250 viewstasteofhome.com
4.0
(2)
40 minutes
Your folders

271 viewscooking.nytimes.com
5.0
(447)
Your folders

213 viewsallrecipes.com
4.7
(54)
45 minutes
Your folders

189 viewseasyweeknightrecipes.com
4.6
(5)
35 minutes
Your folders

349 viewsslowthecookdown.com
5.0
(1)
35 minutes
Your folders

309 viewsabeautifulmess.com
5.0
(3)
Your folders
51 viewsabeautifulmess.com
Your folders

424 viewsgreenhealthycooking.com
4.8
(4)
60 minutes
Your folders

563 viewshellyesitsvegan.com
55 minutes
Your folders

187 viewsherbsandflour.com
5.0
(3)
25 minutes
Your folders

332 viewsthekitchenmagpie.com
4.8
(10)
45 minutes
Your folders

263 viewsfoodandwine.com
4.0
(1)
Your folders
489 viewsalmanac.com
3.0
(23)
Your folders

432 viewsdiethood.com
4.3
(3)
35 minutes