Best 14 Leek And Parsnip Soup With Caviar And Black Pepper Cream Recipes

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Immerse yourself in a culinary symphony with our carefully curated recipe for leek and parsnip soup, elevated with the luxuriousness of caviar and a velvety black pepper cream. This exquisite dish is a testament to the perfect harmony of flavors, textures, and aromas. Prepare to embark on a gastronomic journey where the delicate sweetness of leeks and parsnips intertwines with the briny essence of caviar, culminating in a symphony of flavors that will tantalize your taste buds.

Let's cook with our recipes!

CREAMY LEEK AND PARSNIP SOUP



Creamy Leek and Parsnip Soup image

This soup has a kind of quiet charm. Whizzed until creamy in a blender, it is a happy marriage of silky leeks and earthy parsnips - think leek and potato soup, but with more depth of character. It's very good made with water instead of broth; sautéing the leeks and parsnips very slowly, to concentrate flavor before adding liquid, is the key to success.

Provided by David Tanis

Categories     weeknight, soups and stews, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
4 large leeks, trimmed and cut into 1/2-inch pieces (about 4 cups)
6 medium parsnips, peeled and cut into 1/2-inch pieces (about 4 cups)
2 teaspoons kosher salt
Black pepper
1 bay leaf
1 teaspoon ground turmeric
4 garlic cloves, minced
6 cups water, chicken broth or vegetable broth
Extra-virgin olive oil, crème fraîche or yogurt, for garnish (optional)

Steps:

  • Put olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add leeks and parsnips, and stir to coat. Add the 2 teaspoons salt and pepper to taste.
  • Let vegetables sizzle and cook, stirring frequently until nearly caramelized, but without browning, until softened, 10 to 15 minutes.
  • Add bay leaf, turmeric and garlic, and stir to coat. Increase heat to high, add water or broth, and bring to a boil. Reduce heat to a simmer and cook for 10 minutes more. Taste broth and adjust seasoning.
  • With a blender, purée soup to a creamy consistency. (Small batches work best.) Thin with water or broth, if necessary - it should be like a thin milkshake, not thick and porridge-like.
  • Reheat the soup before serving. Serve plain, or give each bowl a drizzle of extra-virgin olive oil or a dollop of crème fraîche or yogurt, if desired.

CREAMY POTATO AND LEEK SOUP



Creamy Potato and Leek Soup image

Not only do my somewhat picky kids love to eat this soup, they love to help me make it too...delicious and simple!

Provided by Mama2ME

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 10

¼ cup butter
3 leeks (white and pale green parts only), sliced
1 tablespoon chopped garlic
salt and ground black pepper to taste
1 quart chicken broth
1 tablespoon cornstarch
5 ½ cups peeled and diced potatoes, or more to taste
1 tablespoon onion powder
2 teaspoons garlic powder
2 cups half-and-half

Steps:

  • Melt butter in a large pot over medium heat. Cook and stir leeks, garlic, salt, and pepper in the hot butter until leeks are tender and lightly browned, about 15 minutes.
  • Stir chicken broth and cornstarch together in a bowl until cornstarch is dissolved; pour over the leek mixture. Add potatoes to the broth mixture and bring to a boil; season with onion powder and garlic powder. Reduce heat, add half-and-half to broth mixture, and simmer until potatoes are tender, about 30 minutes.
  • Remove pot from heat and blend soup using a hand blender until smooth; season with salt and pepper.

Nutrition Facts : Calories 250 calories, Carbohydrate 28.9 g, Cholesterol 40.1 mg, Fat 13.2 g, Fiber 3.1 g, Protein 5.3 g, SaturatedFat 8 g, Sodium 538.9 mg, Sugar 3.2 g

PARSNIP-LEEK SOUP WITH LUMP CRAB



Parsnip-Leek Soup with Lump Crab image

Provided by Robin Schempp

Categories     Soup/Stew     Low Cal     Low Sodium     Dinner     Lunch     Crab     Leek     Parsnip     Fall     Healthy     Self     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 11

1 pound parsnips, peeled and cut into medium-size pieces
2 tablespoons olive oil (not extra-virgin)
1 1/2 cups (about 1 large) chopped leeks, white and light-green parts only
4 sprigs fresh thyme or lemon thyme, divided
1/4 cup dry white wine
3 cups low-sodium chicken or vegetable stock, divided
1/4 cup heavy cream (optional)
1 teaspoon kosher or sea salt
Juice of 1/2 lemon
2 tablespoons unsalted butter
1/4 pound lump crabmeat

Steps:

  • Heat oven to 350°F. In a medium roasting pan, toss parsnips with oil. Roast, covered with foil, 20 minutes. Add leeks and leaves of 2 thyme sprigs; toss to coat with oil; splash with wine. Roast, covered with same foil, stirring occasionally, until vegetables are soft, 30 minutes. Discard any burned bits. In a large pot, bring veggies and 2 cups stock to a boil; reduce heat; simmer 10 minutes; let cool slightly. In a food processor, blend soup on low until smooth. Return blended soup to pot; add cream, if desired. Bring soup to a very low simmer; season with salt and black pepper; add remaining 1 cup stock to reach desired thickness (crabmeat should be able to sit on top). In a bowl right before serving, microwave juice, butter and leaves of remaining 2 thyme sprigs until butter melts, about 20 seconds; stir. Toss crabmeat in lemon-butter mixture. Pour soup into 8 demitasse cups; top each with 1 1/2 teaspoons crab. DO AHEAD: You can roast the parsnips and leeks one or two days before your bash; just cover (so the veggies don't dry out) and refrigerate until you're ready to finish the soup.

ROASTED PARSNIP AND PEAR SOUP



Roasted Parsnip and Pear Soup image

Although pears and parsnips may seem like an odd combination, the pears bring out the natural sweetness of the parsnips in this winter soup. Don't skip the topping; it's the best part! -Sara Petrie, Grassie, Ontario

Provided by Taste of Home

Categories     Lunch

Time 2h

Yield 8 servings (2-1/4 quarts).

Number Of Ingredients 21

1-1/2 pounds parsnips, peeled and coarsely chopped (about 4 cups)
2 tablespoons olive oil
3/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon pepper
3 medium pears, peeled and chopped
1/4 cup butter, cubed
3 medium leeks (white portion only), thinly sliced
2 celery ribs, chopped
3 shallots, chopped
6 cups chicken broth
1/4 cup maple syrup
1 bay leaf
1 teaspoon minced fresh thyme
1/2 cup heavy whipping cream
TOPPING:
2 tablespoons butter
2 medium pears, thinly sliced
2 teaspoons brown sugar
1/8 teaspoon ground cumin
1/8 teaspoon ground coriander

Steps:

  • Preheat oven to 425°. Place parsnips in a greased 15x10x1-in. baking pan; toss with oil, nutmeg, salt and pepper. Roast 25 minutes. Stir in pears; roast 15-20 minutes longer or until tender, stirring occasionally., In a Dutch oven, heat butter over medium-high heat. Add leeks, celery and shallots; cook and stir 4-6 minutes or until tender. Stir in parsnip mixture, broth, maple syrup, bay leaf and thyme. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes. Remove from heat; cool slightly., Remove bay leaf from soup. Process soup in batches in a blender until smooth; return to pan. Stir in cream; heat through. , For topping, in a large skillet, heat butter over medium-high heat. Add remaining ingredients; cook and stir 2-4 minutes or until pears are crisp-tender. Top servings with sliced pears.

Nutrition Facts : Calories 358 calories, Fat 19g fat (10g saturated fat), Cholesterol 47mg cholesterol, Sodium 911mg sodium, Carbohydrate 48g carbohydrate (25g sugars, Fiber 7g fiber), Protein 4g protein.

CREAMY ROASTED PARSNIP SOUP



Creamy Roasted Parsnip Soup image

Wintry spices make this a rich, creamy, and flavorful holiday favorite!

Provided by Alan Dorchak

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h30m

Yield 10

Number Of Ingredients 18

2 pounds parsnips, peeled and cut into 1/2 inch pieces
3 carrots, peeled and cut into 1/2-inch pieces
1 tablespoon olive oil
sea salt and ground black pepper to taste
1 tablespoon olive oil
1 large onion, diced
3 stalks celery, diced
1 tablespoon butter
3 cloves garlic, minced
1 tablespoon brown sugar
1 teaspoon ground ginger
½ teaspoon ground cardamom
½ teaspoon ground allspice
½ teaspoon ground nutmeg
¼ teaspoon cayenne pepper
4 cups chicken stock
1 cup whole milk
½ cup heavy cream

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C).
  • Place the parsnips and carrots into a mixing bowl, and sprinkle with 1 tablespoon olive oil. Toss to coat the vegetables with oil, then season to taste with salt and pepper. Spread the vegetables evenly over a baking sheet.
  • Roast in the preheated oven until the parsnips are tender and golden brown, about 30 minutes.
  • Heat the remaining 1 tablespoon of olive oil in a large saucepan over medium heat. Stir in the onion and celery. Cook and stir until the vegetables have softened and the onion is beginning to turn golden brown, about 7 minutes. Reduce the heat to low, and stir in the butter, garlic, brown sugar, and the roasted parsnips and carrots. Continue to cook and stir until all of the vegetables are very tender and beginning to brown, about 10 minutes.
  • Season with the ginger, cardamom, allspice, nutmeg, and cayenne pepper; stir for 1 minute. Pour in the chicken stock, and bring to a boil over medium-high heat. Reduce heat to medium-low, partially cover, and simmer gently until all of the vegetables are very tender, about 15 minutes.
  • Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
  • Stir in the milk and cream. Return to a simmer over medium-low heat. Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 187.1 calories, Carbohydrate 23.9 g, Cholesterol 22.1 mg, Fat 9.7 g, Fiber 5.7 g, Protein 2.9 g, SaturatedFat 4.5 g, Sodium 361.5 mg, Sugar 8.8 g

CREAMY PARSNIP SOUP



Creamy Parsnip Soup image

This rich and creamy soup is perfect for chilly nights.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 50m

Number Of Ingredients 9

2 tablespoons butter
1 pound prepared sliced leeks (2 cups)
1 pound parsnips, trimmed, peeled, and cut crosswise into 1-inch pieces
2 apples, peeled, cored, and cut into 1-inch pieces
1 medium baking potato (about 1/2 pound), peeled and cut into 1-inch pieces
1 can (14.5 ounces) reduced sodium chicken broth
1/2 cup heavy cream
Salt and pepper
Leek garnish (see below)

Steps:

  • Heat butter in a large pot over medium heat. Add leeks (reserving 1/2 cup for garnish). Cook, stirring, 5 minutes.
  • Add parsnips, apples, potato, broth, and 4 cups water. Bring to a boil; reduce heat and simmer, partially covered, until vegetables are tender, 20 to 25 minutes.
  • Working in batches, puree soup in a blender until smooth. Return it to pot; stir in cream. Season with salt and pepper. Serve with Leek Garnish.
  • To make leek garnish, in a large skillet, heat 1 tablespoon butter over medium-high. Add reserved 1/2 cup leeks; cook, stirring, until golden brown, about 3 minutes.

LEEK-AND-PARSNIP SOUP WITH CAVIAR AND BLACK-PEPPER CREAM



Leek-and-Parsnip Soup with Caviar and Black-Pepper Cream image

Whitefish caviar, the Leek-and-Parsnip Soup with Caviar and Black-Pepper Cream's garnish, is a relatively inexpensive variety. Look for it at Whole Foods or specialty-food markets.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h

Number Of Ingredients 11

2 tablespoons unsalted butter
2 3/4 pounds leeks (white and pale-green parts only), rinsed well and cut into 1/4-inch-thick half-moons
Coarse salt
1 pound parsnips, peeled and cut 1/4 inch thick
1 pound Yukon Gold potatoes, peeled and cut 1/4 inch thick
3 cups chicken stock
2 dried bay leaves
1/2 cup whole milk
Freshly ground pepper
1/2 cup creme fraiche or sour cream
1 jar (2 ounces) whitefish or other caviar, for garnish

Steps:

  • Make the soup: Cut a round of parchment to fit inside a large pot. Melt butter in pot over medium heat. Add leeks and a pinch of salt, and cover with parchment round (this will help keep moisture in). Cook, lifting parchment to stir occasionally, until leeks are tender, 10 to 15 minutes.
  • Stir in parsnips, potatoes, chicken stock, 2 1/2 cups water, bay leaves, and 1 teaspoon salt. Raise heat to high, and bring to a boil. Reduce heat to medium-low. Simmer gently, partially covered with lid, until parsnips are soft, about 20 minutes. Discard bay leaves. Let cool slightly, about 10 minutes.
  • Working in batches, puree vegetable mixture in a blender, being sure to hold lid down.
  • Return soup to pot, and stir in milk. Reheat soup over medium heat (do not boil).
  • Make the black-pepper cream: Stir 1/4 teaspoon pepper into creme fraiche.
  • Ladle soup into 8 small bowls, and top each with a dollop of black-pepper cream and 1/2 teaspoon caviar.

LEEK, POTATO, PARSNIP AND CAULIFLOWER SOUP RECIPE - (3.6/5)



Leek, Potato, Parsnip and Cauliflower Soup Recipe - (3.6/5) image

Provided by eatclean

Number Of Ingredients 11

3 tbsp olive oil
2 yellow onions, coarsely chopped
3 leeks, white parts, rinse well and chop
2 parsnips, peeled and coarsely chopped
2 cups cauliflower florets
5 medium sized potatoes, peeled and cubed
2 cloves garlic, chopped
1 tsp sea salt
8 cups chicken stock
2 bouillon cubes for flavour if necessary
freshly ground black pepper to taste

Steps:

  • In dutch oven, heat oil over medium heat. Add onions, leeks, parsnips and cauliflower and cook, stirring constantly for about 10 minutes until veggies begin to softer. Add potatoes, salt, garlic and stock. Bring to boil. Reduce heat and simmer for 40 minutes until veggies are tender. Puree soup with immersion blender. Adjust flavour with salt/pepper. (try adding some milk for creaminess)

ROASTED CAULIFLOWER, PARSNIP AND LEEK FILLING FOR CREPES



Roasted Cauliflower, Parsnip and Leek Filling for Crepes image

Provided by Celia Barbour

Categories     dinner, lunch, appetizer, main course, side dish

Time 1h30m

Yield Filling and sauce for 12 crepes

Number Of Ingredients 12

2 pounds (1 small or half a large) cauliflower, broken into small florets, stem and leaves discarded
6 tablespoons melted butter
1/3 cup olive oil
1/2 teaspoon freshly ground black pepper
2 teaspoons dry (powdered) mustard
2 1/2 teaspoons salt
2 small leeks or 1 large leek, white and light green parts only
3/4 pound (about 3 medium) parsnips, quartered lengthwise, tough core discarded
3 large egg yolks
2 tablespoons heavy or light cream or whole milk
3 cups vegetable or chicken broth
3 tablespoons flour

Steps:

  • Place a roasting pan in oven and preheat to 425 degrees. Place cauliflower in a large bowl. In a separate bowl, mix 3 tablespoons butter, the olive oil, pepper and mustard. Drizzle about two-thirds of mixture over cauliflower; mix well. Sprinkle with 1 1/2 teaspoons salt.
  • Spread cauliflower evenly in heated roasting pan and bake for 10 minutes. Meanwhile, halve leeks almost to root end, leaving root end in one piece. In a large bowl, combine leeks, parsnips, remaining 1 teaspoon salt and remaining butter-oil mixture. Mix well. Turn cauliflower over in pan, then add parsnips and leeks. Roast for 20 minutes, turning vegetables halfway through. Reduce heat to 325 degrees and roast until golden brown and tender, 20 to 30 minutes.
  • Transfer vegetables to a cutting board and chop into 1/4- to 1/2-inch pieces. Set aside. In a medium bowl, combine egg yolks and cream or milk and set aside.
  • In a small saucepan, bring broth to a simmer. In another small saucepan over medium-low heat, whisk remaining 3 tablespoons butter with flour. Continue whisking for about 3 minutes; mixture should bubble gently but not brown. Remove from heat and slowly add broth, whisking to incorporate. Continue until all broth is used and sauce is smooth and creamy. Return to low heat and cook until slightly thickened, 2 to 3 minutes. Whisk into bowl of egg yolks and cream. Return to pan over medium-low heat just until steaming, 2 to 3 minutes; do not boil. Reserve 1 cup sauce for garnishing filled crepes. Add chopped vegetables to remaining sauce.

Nutrition Facts : @context http, Calories 201, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 15 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 460 milligrams, Sugar 4 grams, TransFat 0 grams

LEEKS AND PARSNIPS: SAUTEED OR CREAMED



Leeks and Parsnips: Sauteed or Creamed image

Make and share this Leeks and Parsnips: Sauteed or Creamed recipe from Food.com.

Provided by Kathy228

Categories     Vegetable

Time 27m

Yield 4 serving(s)

Number Of Ingredients 9

3 medium leeks
2 tablespoons butter
3 garlic cloves, smashed
4 medium parsnips
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoons arrowroot
1/2 cup half-and-half or 1/2 cup light cream
1/4 cup water, as needed

Steps:

  • Clean the leeks and discard the dark green portions.
  • Cut the leeks lengthwise then into one-inch pieces.
  • Melt the butter in a medium skillet, med. heat.
  • Add the garlic and fry 'til fragrant.
  • Add leeks and fry until the leeks are tender, about 6-minutes.
  • Meanwhile, peel and chunk the parsnips into one-inch pieces.
  • Place in a steaming basket and steam 'til they are as tender as you prefer. I like them fork-tender. Drain parsnips and add to the skillet with the leeks. Add salt and pepper.
  • Gently sautee together for 5-minutes.
  • At this point you can serve it, OR continue on and cream it:.
  • In a jar with a screw top, add the half-n-half and arrowroot. Shake 'til blended.
  • Turn heat to low under the leeks and parsnips. Pour in the arrowroot mixture, stirring gently as you pour.
  • If too thick, gradually add the water (or use milk if preferred). Let simmer for a couple of minutes. Taste to adjust seasoning, probably an additional 1/2 teaspoon salt.
  • Serve warm.

Nutrition Facts : Calories 138.6, Fat 9.5, SaturatedFat 5.8, Cholesterol 26.5, Sodium 658.7, Carbohydrate 12.6, Fiber 1.4, Sugar 2.7, Protein 2.1

GINGERED PARSNIP & LEEK SOUP



Gingered Parsnip & Leek Soup image

Cold outside and nothing is more appealing than a steaming bowl of soup. Add the sweetness of the parsnips with aromatics of leeks and peppery kick of ginger and you have a great light meal or starter.

Provided by justcallmetoni

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
2 1/2 cups sliced leeks
2 tablespoons minced ginger
3 cups peeled and sliced parsnips
6 cups vegetable broth or 6 cups water
1 1/4 cups white wine
white pepper
salt
nonfat plain yogurt (garnish)
smoked paprika (garnish)

Steps:

  • Leeks have a good amount of sand trapped between the layers in both the white and green parts. Be sure to soak, rinse and clean well so as not to spoil the final results.
  • Add olive oil, sliced leeks and ginger to a large sauce pan over medium heat. Cook for 2 to 3 minutes until the leeks begin to soften and the ginger becomes fragrant.
  • Peel and slice the parsnips into 1/4 inch thick disks. If the vegetables are large, cut in half lengthwise before slicing. Add the sliced parsnips to the pot and cook an additional 7 to 8 minutes. Should the pan get dry, add 2 to 3 tablespoons of the vegetable broth to keep the pan from scorching.
  • Add the vegetable broth and bring to a boil. Reduce to a simmer and add the white wine. Cook for 20 minutes uncovered. When done the vegetables should be soft and tender.
  • Place the soup in a food processor or blender and blend until smooth. (I use an immersion blender for this step.) Season with white pepper and salt to taste.
  • Ladle into bowls and garnish with a small dollop of yogurt (or for a more elegant presentation you can thin the yogurt and make swirls or a web pattern) and a small sprinkle of smoked paprika.

CREAM OF PARSNIP SOUP



Cream of Parsnip Soup image

Categories     Soup/Stew     Milk/Cream     Vegetable     Low Carb     Low Fat     Quick & Easy     Low Cal     Vinegar     Parsnip     Fall     Winter     Healthy     Shallot

Yield Makes 8 (3/4 cup) servings

Number Of Ingredients 10

2 teaspoons unsalted butter
1 cup diced shallots (about 3)
1/4 cup diced onion
3/4 cup white wine
3 1/2 cups peeled, chopped parsnips (about 9 small)
5 cups chicken stock (see Chef's notes, below)
3/4 teaspoon white balsamic vinegar
3/4 teaspoon salt
Pinch pepper
3/4 cup half-and-half

Steps:

  • In wide saucepan over medium-low heat, melt butter. Add shallots and onion and sauté, stirring, until translucent, about 4 minutes. Add wine, stir well, and bring to boil. Reduce heat to medium-low and simmer until wine is reduced by half, about 10 minutes.
  • Add parsnips, chicken stock, vinegar, salt, and pepper and bring to boil. Reduce heat and simmer gently, uncovered, until parsnips are completely tender, about 45 minutes. Remove pan from heat and use immersion blender to purée the soup (or cool slightly and purée in batches in standing blender, transferring purée to clean saucepan). Whisk in half-and-half. Set over low heat and rewarm until steaming. Serve 3/4 cup portions in soup bowls.

CREAM OF LEEK SOUP



Cream of Leek Soup image

My husband discovered this wonderful soup recipe on a cold winter day. It is wonderful served hot with a slice of french bread or with croutons and bacon bits.-Karen Turner, Grand Junction, Colorado

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 12 servings (3 quarts).

Number Of Ingredients 11

12 medium leeks (white portion only)
2 to 3 garlic cloves, minced
1/4 cup butter, cubed
6 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon pepper
2 quarts chicken broth
2 cups milk
1 cup half-and-half cream
3 tablespoons minced chives

Steps:

  • Cut leeks into 1/4-in. slices. In a soup kettle or Dutch oven, saute leeks and garlic in butter until tender. Stir in the flour, nutmeg, salt and pepper. Cook and stir until bubbly. Gradually add broth; bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes. , Remove from the heat; cool slightly. Process in batches in a blender until smooth; return to pan. Add milk and cream; heat through. Garnish with chives.

Nutrition Facts : Calories 165 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 756mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein.

CELERIAC SOUP WITH SCALLOPS & BLACK PUDDING



Celeriac soup with scallops & black pudding image

For a show-stopping dinner party, James Martin recommends this peppery soup, topped with luxurious seafood

Provided by James Martin

Categories     Dinner, Soup

Time 1h

Number Of Ingredients 11

2 tbsp olive oil
1 celeriac (about 1kg/2lb 4oz), peeled and cut into cubes
5 shallots , peeled and sliced
3 garlic cloves , chopped
150ml white wine
1 ½l chicken stock
good pinch nutmeg
125ml double cream
100g black pudding , crumbled into small pieces
12 scallops , coral removed, each halved into 2 discs
50g butter

Steps:

  • Heat the oil in a large pan over a medium heat and add the celeriac, shallots and garlic. Gently fry for a few mins, until they soften without colouring. Add the white wine, bring everything to the boil and reduce the liquid by half. Add the chicken stock and nutmeg, bring to the boil again, then reduce the heat and simmer for 10-15 mins or until celeriac is tender. Remove from the heat and cool for 5 mins.
  • Transfer the soup to a food processor and blend until smooth. Pour the soup back into the pan, add the cream and generously season with salt and freshly ground pepper. Reheat gently while you finish everything else.
  • In a large frying pan, fry the black pudding until crisp. Set aside on kitchen paper to soak up any fat. Wipe out the pan.
  • Season the scallops. Heat the frying pan again until hot and add the butter. When it is foaming, add the scallops and sear for 1 min on each side, or until just cooked through, then place on a warm plate. To serve, pour the soup into 8 bowls, top each with 3 scallops and sprinkle with black pudding.

Nutrition Facts : Calories 274 calories, Fat 20 grams fat, SaturatedFat 8.4 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 16 grams protein, Sodium 1.23 milligram of sodium

Tips:

  • Choose the right leeks and parsnips: Select fresh, firm leeks with no signs of wilting or yellowing. Choose parsnips that are smooth and free of blemishes.
  • Preparing the vegetables: Thoroughly clean the leeks to remove any dirt or grit. Trim the root ends and dark green tops. Peel the parsnips and cut them into small, even pieces.
  • Enhance the flavor: For a richer flavor, roast the leeks and parsnips before adding them to the soup. Roasting caramelizes the vegetables, bringing out their natural sweetness and depth of flavor.
  • Use good quality stock: The stock you use will greatly impact the final flavor of the soup. Opt for a flavorful homemade stock or a high-quality store-bought stock.
  • Don't overcrowd the pan: When roasting the vegetables, make sure not to overcrowd the pan. This will prevent them from cooking evenly and becoming soggy.
  • Season to taste: Season the soup generously with salt and pepper. You can also add other herbs and spices to enhance the flavor, such as thyme, rosemary, or nutmeg.
  • Garnish elegantly: Before serving, garnish the soup with a dollop of caviar and a drizzle of black pepper cream. This will add a touch of luxury and sophistication to the dish.

Conclusion:

This leek and parsnip soup with caviar and black pepper cream is a delightful culinary creation that combines the earthy sweetness of roasted vegetables with the luxurious indulgence of caviar and black pepper cream. The soup is incredibly flavorful, with a velvety smooth texture and a perfect balance of flavors. Whether served as a starter or a main course, this soup is sure to impress your guests and leave them craving for more. With its elegant presentation and exceptional taste, this recipe is a true testament to the art of fine dining.

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