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| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Servings |
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Ingredients
- 2 tablespoons butter or olive oil
- 2 cups leeks thinly sliced
- 1 pound parsnips trimmed and cut crosswise into 1-inch pieces
- 2 apples peeled, cored, and cut into 1-inch pieces
- 1 medium potato Yukon Gold (about 1/2 pound), peeled and cut into 1-inch pieces
- 14 ounces vegetable broth reduced sodium, or chicken broth
- 1/2 cup heavy cream or cashew cream
- salt
- black pepper
- leek garnish (see below)
Cashew Cream (if using)
- 1 cup cashews
- 1 cup water
- 2 teaspoons lemon juice fresh
- 1 teaspoon Liquid Aminos
- 1 pinch nutmeg
Ingredients
Cashew Cream (if using)
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Instructions
- Heat butter or olive oil in a large pot over medium heat. Add leeks (reserving 1/2 cup for garnish) and saute for about 5 minutes.
- Add parsnips, apples, potatoes, 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 the pot. Stir in the heavy cream or cashew cream (see step 5). 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.
- For cashew cream: grind the cashews in a mini-food processor or nut grinder (some blenders are not powerful enough to turn nuts into cream, so give them a head start). If you have a Vita-Mix, skip this step. Put the water into a blender. Add the ground cashews, lemon juice, Bragg's and nutmeg. Blend until very smooth, about 3 minutes.
Recipe Notes
Adapted from Everyday Food, November 2005.
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