Rating: 3.5 stars
68 Ratings
  • 5 star values: 7
  • 4 star values: 22
  • 3 star values: 25
  • 2 star values: 12
  • 1 star values: 2
Kate Merker

Gallery

Credit: Sang An

Recipe Summary

hands-on:
30 mins
total:
35 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large pot over medium heat. Add the leeks, parsnips, fennel, ¾ teaspoon salt, and ¼ teaspoon pepper.

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  • Cook, stirring occasionally, until the vegetables begin to soften, 6 to 8 minutes. Add the wine and simmer until evaporated, 1 to 2 minutes.

  • Add the potatoes and broth and bring to a boil. Reduce heat and simmer until the potatoes are tender, 12 to 15 minutes.

  • Transfer half the mixture to a blender and puree until smooth. Return it to the pot.

  • 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.

  • Sprinkle the soup with the dill and serve with the cheese toast.

Nutrition Facts

477 calories; fat 13g; saturated fat 5g; cholesterol 22mg; sodium 914mg; protein 19g; carbohydrates 70g; sugars 8g; fiber 8g; iron 5mg; calcium 249mg.
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