Puree wintry vegetables like potato, leek and parsnip into a velvety soup. Don't skip the crisp, buttery dippers. They're delicious dunked in the soup.

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Ingredients

Directions

  • In a large saucepan heat 1 tablespoon butter over medium-high heat until bubbling. Add leeks, celery, salt, and crushed red pepper; cook and stir for 4 minutes until vegetables start to soften.

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  • Add parsnips, potato and chicken stock. Bring to boiling; reduce heat. Cover and cook for 20 to 30 minutes or until very tender, stirring occasionally. Stir in pumpkin and allspice. Remove from heat and let cool for 5 to 10 minutes.

  • Meanwhile, in a small bowl combine softened butter and hazelnuts. Spread toasts with butter mixture and arrange on a baking sheet*.

  • Place parsnip mixture, in batches if necessary, in a blender or food processor. Cover and blend or process until smooth; return to saucepan. Add additional chicken stock, if necessary, to reach desired consistency**.

  • When ready to serve, place toasts in a 300°F oven for 3 to 5 minutes or until warm and butter is melted. Stir sour cream and lemon juice into soup and heat through. Serve with toasts.

*

Toasts can be made ahead and held at room temperature for 1 to 2 hours.

**

Soup can be prepared to this point and refrigerated up to 3 days or frozen up to 1 month until ready to serve. Defrost and heat soup, covered, over medium-low heat until heated through.

Nutrition Facts

208 calories; 10 g total fat; 19 mg cholesterol; 562 mg sodium. 26 g carbohydrates; 4 g protein;

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