When buying parsnips, choose those that are smooth, firm, and about 8 inches long, roughly the size of a large carrot. They should not be soft, spotted, or damp.

　　

Ingredients

serves 4

　　2 tablespoons butter

　　1 pound (2 cups) prepared sliced leeks (see note, page 61)

　　1 pound parsnips, trimmed, peeled, and cut crosswise into 1-inch pieces

　　2 apples, peeled, cored, and cut into 1-inch pieces

　　1 medium baking potato (about 1/2 pound), peeled and cut into 1-inch pieces

　　1 can (14.5 ounces) reduced-sodium chicken broth

　　1/2 cup heavy cream

　　Coarse salt and fresh ground pepper

　　Leek Garnish (recipe opposite)

　　

leek garnish

1 tablespoon butter

　　1/2 cup prepared sliced leeks (see note, page 61)

　　

Step 1

Heat the butter in a large pot over medium heat. Add the leeks (reserving 1/2 cup for garnish). Cook, stirring, for 5 minutes.

　　

Step 2

Add the parsnips, apples, potato, broth, and 4 cups water. Bring to a boil; reduce the heat and simmer, partially covered, until the vegetables are tender, 20 to 25 minutes.

　　

Step 3

Working in batches, purée the soup in a blender until smooth. Return it to the pot; stir in the cream. Season with salt and pepper. Top with the leek garnish.

　　

leek garnish

Step 4

In a large skillet, heat the butter over medium-high heat. Add the leeks; cook, stirring, until golden brown, about 3 minutes.

　　Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.