Leek and Parsnip Soup with Horseradish and Frizzled Carrots |
||||||||||||
| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Trans Fat | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4-6 | ||||||||||||
| INGREDIENTS: | ||
| 1/2 pound carrots (2 medium), peeled | 3 tablespoons extra virgin olive oil | salt |
| 3 cups small diced leeks, white and light green parts only | 2 garlic cloves, minced | 1/4 teaspoon hot red pepper flakes |
| 1 pound parsnips, peeled and cut into 1/2-inch dice | 1/2 pound thin-skinned potatoes, peeled and cut into 1/2-inch dice | 4 cups vegetable stock or water |
| freshly ground black pepper | 1 tablespoon prepared horseradish | 1 teaspoon fresh lemon juice |
| 1/4 cup chopped fresh dill, plus more for garnish | ||
| 1 | Preheat the oven to 375 F. Use a vegetable peeler to peel carrot strips the length of the carrots. In a medium bowl, toss the carrots with 1 tablespoon of the olive oil and 1/4 teaspoon of salt. Transfer to a parchment-covered baking tray and roast, stirring every 10 minutes, until the carrots are crispy and curled (removing the ones that are browned after 30 minutes), about 40 minutes. Remove from the oven and store in a container at room temperature. |
| 2 | Meanwhile, warm the remaining 2 tablespoons oil in a medium pot. Add the leeks and saute over medium-low heat until softened but not browned, about 7 minutes. Add the garlic and red pepper flakes and saute an additional 2 minutes. Add the parsnips, potatoes, stock, and 1-1/2 teaspoon salt. Cover, raise the heat, and bring to a boil. Lower the heat and simmer, partially covered, until the vegetables are tender, about 20 minutes. Use the back of a spoon to smash half of the vegetables against the sides of the pot to thicken the broth. Stir in a generous sprinkling of black pepper, the horseradish, lemon juice, and dill. Taste and add more salt if necessary. Serve hot, sprinkled with fresh dill and topped with a mound of carrot curls. |