Potato parsnip & leek soup. In a small saucepan, combine the flour, salt, pepper; gradually whisk in cream. Bring to a gentle boil, stirring occasionally. Remove from the heat; pour over vegetables.
Bring to a boil and simmer until the. In a small saucepan, bring the heavy cream to a boil. Turn off the heat and reserve. You can cook Potato parsnip & leek soup using 0 ingredients and 0 steps. Here is how you achieve it.
Ingredients of Potato parsnip & leek soup
Heat the butter and garlic oil in a large pan. Drain the porcini, reserving the liquid, then finely chop the mushrooms and add them to the pan to cook for a couple of minutes. Add the mushroom-liquid, milk, cream, star anise and salt and pepper. Without peeling the potatoes or parsnips.
Potato parsnip & leek soup step by step
Both parsnips and potatoes are root vegetables that share some similarities in terms of their appearance and taste. These vegetables grow underground and have edible root systems. Both have a white flesh that becomes creamy when cooked, and both have a slightly sweet flavor. They are within low caloric foods. Glycemic index Parsnip has a higher glycemic index than potatoes.