Leek and Parsnip Soup with Crispy Leeks and Black Truffle Cream

Chef Seth Caswell

Stumbling Goat Bistro

Serves 6

Ingredients

2 lbs parsnips, peeled and roughly chopped into large pieces

4 ea leeks, some greens removed and chopped

2 Tbsp butter, unsalted

1 Tbsp kosher salt

½ tsp white pepper, freshly ground

1 qt vegetable stock

1 Tbsp heavy cream

2 cups olive oil

2 ea leeks, julienned whites

tt kosher salt and freshly ground black pepper

½ cup sour cream

1 Tbsp truffle honey (gourmet markets)

1 Tbsp fresh black truffle, minced, or canned truffle shavings

1 tsp chives, minced

Procedure

Make the Truffle Cream:

In a small bowl, combine sour cream, truffle honey, truffles, and chives. Keep cold until needed.

Frizzle the Leeks:

Heat oil to 375°. In small batches drop the shredded leeks into the hot oil. Stir for fifteen seconds and remove leeks with slotted spoon and transfer to paper towels to drain. Immediately sprinkle lightly with salt and pepper.

Make the Soup:

Melt butter in heavy-bottomed sauce pan with high sides. Add leeks and stir over low heat for five minutes until the leeks are softened. Add parsnips and hot vegetable stock. Bring to a boil and simmer uncovered for twenty minutes. When parsnips are mushy, transfer everything to a blender and carefully puree for two minutes. Add cream, salt and white pepper to taste.

Assemble:

Ladle 6 oz of hot soup into a bowl. Center a heaping tablespoon of truffle cream in bowl. Gather a pile of frizzled leeks and place on truffle cream. Enjoy!

Washington Wine suggestion: Waterbrook Chardonnay

Chef Tip

When fresh or canned truffles are unavailable, use truffle oil. Gourmet stores like Delaurenti’s carry many brands and although it seems pricey, when used properly, that is, in moderation, it lasts for a long time.