Carrot and Parsnip Soup

From Ellen Kelly

2014 Jan/Feb

This is a simple but elegant soup, equally at home at a casual lunch or a fancy dinner. Leave out the wine if you worry about the kids.


  • 1 T. olive oil
  • 1 T. butter
  • 1 large leek (white part only), cleaned and chopped
  • 4-5 large carrots, peeled and coarsely chopped
  • 4-5 medium parsnips, peeled and coarsely chopped
  • salt and freshly ground black pepper
  • 1/2 c. dry white wine
  • 8 c. rich chicken or vegetable stock
  • crème fraîche or sour cream (optional)
  • fresh chives or sprigs of chervil


Heat the oil and butter in a large heavy pot and sauté the leek until soft.

Add the carrots and parsnips and continue to cook for 5 minutes; season with a little salt and pepper. Add the wine and deglaze, scraping up bits from the bottom of the pot. Add the stock and bring to a boil. Lower the heat and simmer until the vegetables are very soft.

Remove the pot from the heat and purée with a hand-held blender. Taste and season again. Serve with a dollop of crème fraîche or sour cream and a sprinkle of chives or a few sprigs of chervil. Serves 6 to 8.