It’s a rare and beautiful day for me. Why? I have made a soup that is actually good. Soup has been (and kinda still is) my recipe nemesis. I’ve attempted numerous soups over the years and it has been awful. Too salty -yuck. Too watery -gross. It has been one thing after another when I try to make soup.

But not today, Satan. Not today.

Ok, listen up…

If nothing else, you must add the creme fraiche to this soup. Yes, it tastes fine without it. Yes, if you love parsnips this soup will sing for you. But if you trust me, add the creme fraiche. It enriches this soup and elevates it to a smooth buttery texture that will make you say, “mmmmm.”

And I love a little kick to break up a creamy soup. I added lots of red pepper flakes but if you want to experiment, go for it. Drizzle Sriracha or any hot sauce on top of your soup. Chop some jalapeños and sprinkle over as a garnish. Do whatever your spicy self wants to do!

Ingredients:

• 4 cups parsnips; halved then quartered (approx. 6 parsnips)

• 4 cups of leeks; chopped (approx. 4 large leeks)

• 6 cups chicken broth

• 4 large garlic cloves; chopped

• 1 tsp turmeric

• 3 TBSP olive oil

• salt and pepper

• creme fraiche; generous dollop

• red pepper flakes; optional garnish

• watercress; garnish

Directions:

1. In a dutch oven or large deep pot, warm oil over medium high heat. Add both parsnips and leeks. Season generously with salt. Cook 10-15 minutes, stirring occasionally making sure not to brown the vegetables.

2. Next, add garlic, turmeric and salt and pepper to the pot and increase the heat to high. Stir and cook for about a minute. Then add broth and bring to a boil.

3. Reduce heat and simmer for 10 minutes.

4. Cool the soup completely and transfer it to a blender. Blend until soup turns into a puree.

5. Reheat; divide evenly between bowls to serve. Add dollops of creme fraiche. Garnish with red pepper flakes and watercress. Enjoy!