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Parsnip And Leek Soup With Cumin And Mustard Seeds

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Parsnip And Leek Soup With Cumin And Mustard Seeds

Ingredients

  • 2 tbs. unsalted butter
  • 1 large yellow onion, cut into medium dice (2 cups)
  • kosher salt and freshly ground black pepper
  • 6 cups lower-salt chicken broth; more as needed
  • 2 medium leeks (white and light-green parts only), trimmed, washed, and sliced crosswise about 1/2 inch thick (2-1/2 cups)
  • 1 lb. medium parsnips, peeled, cored, and cut into medium dice (about 2 cups)
  • 1 lb. yellow potatoes (like yukon gold), peeled and cut into medium dice (2-3/4 cups)
  • 2 tsp. ground turmeric
  • 1/2 tsp. cayenne
  • 2 tbs. extra-virgin olive oil
  • 4 medium cloves garlic, roughly chopped
  • 2 tsp. cumin seed
  • 2 tsp. black mustard seed
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