Ryan's Cream of Parsnip Soup

Print Email

Adapted from Jessica Prentice’s Full Moon Feast

2 tablespoons “unsalted butter baby”
3 leeks peeled, rinsed well, and sliced
4 parsnips, chopped chunky
4 or more cups chicken stock
1 bay leaf
1 cup Greek yogurt (Fage is good)
Salt and pepper

Melt butter and add leeks.  Saute until they smell sweet.  Add parsnips and sauté for another few slow minutes.  Add stock, a bit of salt and the bay leaf.  Simmer, with the lid on, until parsnips can be pierced easily with a knife.  Remove bay leaf and puree.  Fold in the yogurt and season again with salt and pepper.  If serving to foodies, place a dollop more yogurt on top, for fanciness. 



restaurant news

Olio Pizzeria
Los Angeles
by Maia Harari

ImageI think there might be a reason most of the neutral or positive reviews of Olio Pizzeria focus mainly on breakfast. Their overhyped pizza crust tastes like english muffins. And, unfortunately,...

Eating My Way Through the Bay Area
San Francisco
by Melanie Chartoff

sanfran.jpg It’s so darn good to get awaaaay.  I’m bored with the predictable patterns of my home life: my constant computer, my cooking, my own backyard.  My brain craves novelty, my tongue new tastes, my...

Icing? Make it cream cheese. Hold the lox.
by Kitty Kaufman

georgetownladiesEach night there is a line. I ask a young woman from Orlando, why? She says, "They're good." And what else? She points to the window sign: "They're on TV." They are on TV, on TLC: "All new...

Eastern Standard Kitchen
by Kitty Kaufman

escalamariThese guys are pros at brasserie: noisy, friendly, and day or night, busy. If you're upstairs at Boston's Hotel Commonwealth, nix room service and come on down when breakfast rolls at 7 with...