Parsnip and Fennel Soup With Dill

Photo by Sang An
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 477 calories
    • Fat 13 g
    • Sat Fat 5 g
    • Cholesterol 22 mg
    • Sodium 914 mg
    • Protein 19 g
    • Carbohydrate 70 g
    • Sugar 8 g
    • Fiber 8 g
    • Iron 5 mg
    • Calcium 249 mg


  1. Check 2tablespoons olive oil
  2. Check 2 leeks (white and light green parts), sliced into half-moons
  3. Check 2 medium parsnips, peeled and cut into 1⁄4-inch pieces
  4. Check 1 large bulb fennel, cored and cut into 1⁄4-inch pieces
  5. Check kosher salt and black pepper
  6. Check 1/2cup dry white wine
  7. Check 1 pound Yukon gold potatoes, peeled and cut into 1⁄2-inch pieces
  8. Check 5cups low-sodium vegetable or chicken broth
  9. Check 1 small baguette, split horizontally
  10. Check 2 ounces grated Gruyère or Swiss cheese (1⁄2 cup)
  11. Check 1/4cup chopped fresh dill


  1. Heat the oil in a large pot over medium heat. Add the leeks, parsnips, fennel, ¾ teaspoon salt, and ¼ teaspoon pepper.
  2. Cook, stirring occasionally, until the vegetables begin to soften, 6 to 8 minutes. Add the wine and simmer until evaporated, 1 to 2 minutes.
  3. Add the potatoes and broth and bring to a boil. Reduce heat and simmer until the potatoes are tender, 12 to 15 minutes.
  4. Transfer half the mixture to a blender and puree until smooth. Return it to the pot.
  5. Meanwhile, heat broiler. Place the bread, cut-side up, on a baking sheet and sprinkle with the cheese. Broil until the cheese melts. Cut into pieces.
  6. Sprinkle the soup with the dill and serve with the cheese toast.