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My mother always puts leeks in her chicken soup, and they’ve been my favorite part of the soup since I was a kid. They might be annoying to clean, but that sweet allium flavor is totally worth it!
4 large leeks
2 tablespoons Gefen Olive Oil
1 parsnip, diced
1 large zucchini, peeled and diced
1 tablespoon salt
1 teaspoon black pepper, or to taste
4 cups chicken stock + 2 cups water, if using boxed, such as Manischewitz Chicken Broth, or 6 cups homemade chicken stock
2 (8-ounce/225-gram) containers mushrooms, sliced
1 tablespoon Glicks Soy Sauce
1/4 cup Baron Herzog Late Harvest Chenin Blanc or other dry white wine
Clean leeks: Cut off the root and most of the green part of the leeks, so only the white and light green parts remain. Split leeks down the middle and wash well under running water. Transfer to a clean cutting board and slice thinly. Set aside.
Heat olive oil in a large, heavy-bottomed pot. Add the parsnip and sauté for five minutes. Add the zucchini and cook two more minutes. Add the leeks and season with salt and pepper. Cook until leeks are softened but still bright green, about 10 minutes.
Add chicken stock and water and bring to a boil. Reduce to a simmer and allow to cook for 20–30 minutes.
Cool and blend.
Spray a frying pan with cooking spray.
Add the mushrooms and sauté until browned and no liquid remains. Add soy sauce and wine and deglaze the pan.
Cook until liquid is almost completely evaporated, about five minutes. Serve over soup.
Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger
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What could I use instead of parsnip?
Hi Sara,
You can leave it out entirely or use a turnip. You can also add another leek or zucchini. This is a really delicious, cozy soup for the new year!
-Chana Tzirel from Kosher.com