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- Parsnip Soup with Pepper Cream - Adapted From Martha Stewart Living
- 6 medium parsnips, peeled and cut into 1/4-inch thick pieces
- 1/4 cup butter
- 2 (14 oz.) cans chicken stock
- 2 leeks, cut into 1/4-inch thick slices, white and light green parts only
- 4 russet potatoes, peeled and cut into small cubes
- 2 1/2 cups water
- 2 bay leaves
- 1 teaspoon salt
- 3 cups half-and-half
- Pepper Cream:
- 1/2 cup sour cream
- 1 tablespoon coarsely ground black pepper
View Full Recipe at Pots and Pins
