Super Easy Caramelized Onion and Potato Soup

It’s hard to believe something so simple can be so delicious.

A couple of bowls of Super Easy Caramelized Onion and Potato Soup make the perfect dinner for cooler weather.

This Super Easy Caramelized Onion and Potato Soup is the perfect example of how just a few ingredients can turn into something completely magical. We’re talking creamy mouthfeel, layers of flavor and in fact a pretty darn healthy meal. Once you taste it, your life just may be changed forever.


The hubs and I have a favorite restaurant here in Santa Barbara, Trattoria Vittoria, that serves quite possibly the most legit Italian food I’ve encountered stateside. They employ Italian chefs, the owner spent a good portion of his childhood in Italy and speaks fluent Italian, the food is amazing and, in fact, so are the drinks with an incredibly entertaining flair bartender manning the helm (who also has a blog, Flair Project, that you should most definitely check out for some out-of-this-world cocktail recipes.)

The restaurant also happens to be one of my husband’s work accounts, so we often find ourselves eating there both for lunch during the week and quite frequently on a “date night” out on the town. What can I say, when we find something good, we stick with it.

Anyhow, even though alllll of the food is delicious, one of my favorite things to order at lunch (okay, even often at dinner) is a cup of their soup of the day. It changes frequently, and you’ll rarely get the same thing twice, but it’s always tasty and I’ve never been disappointed.

A big bowl of Super Easy Caramelized Onion and Potato Soup ready to be devoured.

A while back, I met Chris there for lunch and they were serving a Caramelized Onion and Potato Soup. I wasn’t too sure what to expect (for some reason I thought it might be chunky?) but I went ahead and ordered it because I knew I wouldn’t be disappointed. What came out of the kitchen was a delicious, velvety smooth purée that was chock full of flavor and left me practically licking the bowl. I immediately knew I wanted to recreate something like it in my own kitchen!

And that’s what you have here today folks, what I’m proud to say is almost a spot-on rendition of the soup I tasted on that fateful day. I made this Super Easy Caramelized Onion and Potato Soup all from taste, without asking the chef for any tips on how they did it, but I’d have to say I’m really darn proud of the result.

The best part about this recipe? It only requires 6 ingredients (well, 8 counting the optional one and salt and pepper) and comes together easily and beautifully as long as you (a) have the patience to caramelize some onions beforehand and (b) have a regular or immersion blender on hand. I mean, I found myself standing at the stove asking “Is this really all I need? Is the flavor really already this outstanding?” Yep yep, they are!

Mix up a big pot of Super Easy Caramelized Onion and Potato Soup for dinner tonight!

So here’s all you need to make this Super Easy Caramelized Onion and Potato Soup tonight:

Onions
Potatoes
Butter
Chicken stock
Garlic
Heavy cream (optional)
Prosciutto (again, optional)

Plus a little salt and pepper. That’s it! I’m venturing to guess you may already have a lot (if not all) of this stuff on hand, which means Super Easy Caramelized Onion and Potato Soup is becoming even more of a reality for gracing your dinner table tonight.

Although this recipe is easy and does not require much hands-on work, it does take a little bit of time. We have to give all of those delicious flavors time to come together, after all! But the results are totally worth it. Promise.

Super Easy Caramelized Onion and Potato Soup is the perfect comfort food meal.

Do you have any fun and delicious soup recipes I need to try? Now that fall is just around the corner (and Baby D’s due date!) I’m looking for all the cooler weather recipes I can get my hands on. Leave me your recs in the comments below!

A couple of bowls of Super Easy Caramelized Onion and Potato Soup make the perfect dinner for cooler weather.
Print
Super Easy Caramelized Onion and Potato Soup
Prep Time
10 mins
Cook Time
55 mins
Total Time
1 hrs 5 mins
 

A creamy, velvety soup full of hearty potatoes and flavorful caramelized onion. The perfect, easy comfort food meal for cooler weather!

Course: Main Course, Soup
Servings: 4 servings
Author: CaliGirl Cooking
Ingredients
  • 2 tablespoons butter
  • 2 white or sweet onions, thinly sliced
  • 2 baking potatoes, peeled and cut into large chunks
  • 4 cups chicken stock
  • 4 cloves peeled garlic
  • Salt and pepper, to taste
  • 1/4 cup heavy cream (optional)
  • 3 slices prosciutto, to top (optional but highly recommended)
Instructions
  1. First, you’ll want to caramelize your onions. Melt butter in a sauté pan over medium-low heat. Add sliced onions and cook, low and slow and stirring occasionally, until onions take on that beautiful caramel color. This may take up to 30 minutes. Be patient! You don’t want to cook the onions too fast and give them a burnt flavor. 

  2. Once onions are sufficiently caramelized, add them to a large stockpot along with potatoes, chicken stock and peeled, whole garlic cloves. Bring to a boil, then reduce to medium heat and simmer until potatoes are tender when you poke them with a fork. Reduce heat to low.

  3. Use either an immersion blender or transfer the soup to a regular blender and purée until there are no longer any chunks. Transfer back to the stockpot on low heat (if using a regular blender), stir in heavy cream (if using) and season with salt and pepper to taste. Keep soup simmering on low while you make some crispy prosciutto to top it off!

  4. Heat a small nonstick sauté pan over medium-high heat. Once pan is hot, add slices of prosciutto and cook until crisp, flipping when necessary. Transfer to a cutting board and chop prosciutto into little pieces.

  5. Ladle warm soup into bowls and top with crispy prosciutto. Enjoy immediately!

Super Easy Caramelized Onion and Potato Soup | CaliGirlCooking.com

Spring Green Minestrone with Basil-Cilantro Pistou

I consider minestrone to be the soup version of the “everything but the kitchen sink” salad.

Spring Green Minestrone with Basil-Cilantro Pistou | CaliGirl Cooking

It is really so versatile. Have some random veggies taking up space in the refrigerator? Have some chicken stock in the pantry? Then you’re all set for making your very own version of minestrone. But I know not everyone likes having that kind of freedom, that some of you out there really want that little nudge in the right direction just to make sure you don’t mess anything up. Luckily for you, I consider myself a minestrone pro.


I posted my classic version of minestrone a while back, but I’ve been itching to make a “green” minestrone ever since I’ve seen peas and asparagus popping up at the Farmer’s Markets this past month or so. Does anyone else get their cooking inspiration from what you see at the Farmer’s Market (or even the grocery store, for that matter?) I feel like I always get a plethora of new recipe ideas as soon as the seasons start changing and there’s new produce on hand for me to get creative with.

This Spring Green Minestrone is no exception. It’s chock full of fresh veggies like zucchini, kale, English peas and asparagus. It’s even easily made vegan! (You’ll see the special adjustments needed noted in the recipe.) And the Basil-Cilantro Pistou…my goodness, let me tell you about this Basil-Cilantro Pistou. It REALLY makes the dish. What is pistou, you ask? Well, the classic definition is it’s basically pesto without pine nuts. For this version, I did not include pine nuts, but I did add in some toasted almonds. I also omitted the cheese, and the good news is, you really don’t miss it! We just drizzle the pistou over the top of the soup before serving, top it with some grilled shrimp (if we’re not trying to make this vegan, that is) and enjoy a delicious and nutritious meal!

Spring Green Minestrone with Basil-Cilantro Pistou | CaliGirl Cooking

I’m planning on eating all of this Spring Green Minestrone these next few days…This weekend is my Bachelorette Party in Palm Springs and this is the perfect meal for me to prep for lounging by the pool in my bikini with my gals! I love vegetable-based soups because they’re nice and filling with very few calories. Add the lean protein from the shrimp and the almonds in the pistou and we have quite the healthy meal on our hands, folks!

Spring Green Minestrone with Basil-Cilantro Pistou | CaliGirl Cooking

Spring Green Minestrone with Basil-Cilantro Pistou | CaliGirl Cooking

I’m going to keep this short today. It’s opening weekend at the Santa Barbara Polo Club and my man and I are going to go check it out and enjoy the day in the sun with some friends. I’ll be sure to post some Instagram pics, and maybe I’ll even throw in a Snap? (I’m finally starting to figure it out guys! Follow me on Snapchat @caligirlcooking J )

Have a great Monday, friends. This Spring Green Minestrone is going to help us take the week by the horns!!

Spring Green Minestrone with Basil-Cilantro Pistou | CaliGirl Cooking

Spring Green Minestrone with Basil-Cilantro Pistou

Yield: Serves 4

A refreshing, spring version of the classic minestrone.

Ingredients

    For the soup:
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • ½ white onion, minced
  • 1 leek, white part sliced
  • ½ bunch of asparagus, trimmed and cut into bite-size pieces
  • 1 zucchini, diced
  • 1 bay leaf
  • 2 tablespoons fresh thyme, chopped
  • Cheese rind (optional, omit if making vegan version)
  • 32 ounces chicken broth
  • 1 cup English peas
  • 2 cups Tuscan kale, destemmed and shredded
  • 1 15-ounce can Great Northern beans
    For the pistou:
  • 1 ½ cups fresh basil
  • ¾ cup fresh cilantro
  • ¼ cup almonds, toasted
  • 2 cloves garlic, peeled
  • Juice of ½ large lemon
  • ¾ cup olive oil
  • Salt & pepper to taste
    For the shrimp (optional):
  • 1 tablespoon coconut oil
  • 10 shrimp, peeled and deveined
  • Salt & pepper

Instructions

  1. Place olive oil in a Dutch oven on the stove over medium-high heat. Once olive oil is warm, add garlic, onion and leek. Saute for about 5 minutes, or until mixture has become fragrant and started to turn translucent.
  2. Next, add asparagus and zucchini. Saute for a few more minutes, then add bay leaf and thyme and stir to combine.
  3. Add cheese rind, then cover mixture with chicken broth. Let this mixture come to a simmer, then add peas, kale and beans. Bring to a boil, then let simmer while you make the pistou (and shrimp, if making.)
  4. To make the pistou, combine all pistou ingredients except for olive oil in a food processor. Start processor and then slowly drizzle in olive oil. Continue pureeing until all ingredients are combined and pistou forms.
  5. To make the shrimp, heat coconut oil in a small sauté pan over medium-high heat. Season shrimp with salt and pepper, then add to sauté pan. Cook shrimp for a couple of minutes on each side, until shrimp is pink and opaque. Remove from heat.
  6. To serve, first ladle soup into soup bowls, then drizzle pistou over top. Finally, top with cooked shrimp.

Notes

Wine Pairing Note: This soup is just screaming to be paired with a Sauvignon Blanc. The herbaceous quality of most Sauvignon Blancs (especially those from New Zealand) will pair perfectly with the “green-ness” of this dish.

Recipe Management Powered by Zip Recipes Plugin
https://www.caligirlcooking.com/spring-green-minestrone-basil-cilantro-pistou/

Spring Green Minestrone with Basil-Cilantro Pistou | CaliGirl Cooking

Oh lovely bowl of nutritiousness..

French Onion Soup

Talk about a change in the weather.

French Onion Soup | CaliGirl Cooking

Where did all that rain come from? We were basking in summer-like heat last week and then all of a sudden we’re once again pulling out our rain boots. It’s far-fetched to say that El Nino has brought us all of the wet weather we’ve been hoping for this year, but it sure has kept us guessing.


Well, this change in the weather is a-okay with me, because I have a super-easy, super-delicious French Onion Soup that I’ve been dying to share with you. It’s another recipe I stole from my dad (rather, reinterpreted since he never follows a recipe) and I know it’s just going to knock your socks off.

French Onion Soup | CaliGirl Cooking

But first, how was your weekend? Was it rainy (or snowy) where you live too? Did you cuddle up on the couch in your PJ’s, watch movies and eat delicious snacks like Spiced Rosemary Bar Nuts and Mango Sriracha Hummus? I’m not going to lie, I could totally use one of those days right now.

We just got back from another whirlwind trip to Napa & Sonoma, where we did our final walkthrough for our wedding….Crazy! We are still a little over three months away, but with Chris and my insane schedules for the next few months, it was the last time we’d be able to get up there for a “wedding planning weekend” before the big day. We’re so lucky to have an amazing wedding planner based up there to finalize all the last-minute details, I’m not sure what we would do without her. (Shout-out to my girl Jamie at A Savvy Event!)

We absolutely LOVE our trips to Napa/Sonoma, and I only wish we could spend more time there. Because we’ve had to go up there so many times these past few months for strictly “wedding planning business,” it will be a little relief once we can take a trip up there after the wedding for an actual vacation. Regardless, we never fail to eat as much good food, drink as much good wine, and see as many friends as possible when we’re there.

Because these trips are such a non-stop whirlwind, we’re always a bit beat once we make it home on Sunday night. It takes at least a couple of days for us to find our feet again and get around to unpacking our bags.

French Onion Soup | CaliGirl Cooking

This French Onion Soup is the epitome of the type of meal we like to make for dinner after such a busy (and quick) weekend trip. It takes a little bit of time to “blonde” the onions, but after that you literally just throw everything into a big pot and let it simmer away for all of the flavors to meld. It always surprises me how few ingredients go into this dish to make it so incredibly tasty. Ahhh…the power of a cooked onion!

French Onion Soup | CaliGirl Cooking

French Onion Soup | CaliGirl Cooking

The next hardest part (after “blonding” the onions) is to get your crispy Gruyere toast-topper the perfect level of toasted and cheesy golden brown. Our broiler is our friend, not our foe, in this particular situation. We just need to keep a close eye on it to avoid an unfortunate run-in with the fire alarm.

One quick note regarding the toast: I picked up a seeded multigrain loaf from the Farmer’s Market and I would HIGHLY recommend using something similar if you can find it (the fresher, the better!) The nuttiness from the seeds and the whole grains really stood up well to the Gruyere and heartiness of the soup. You most definitely will not regret it!

Really, it is sooo easy. And the flavors are just out of this world. The ultimate comfort food and a quick meal to prepare, any leftovers reheat wonderfully (just avoid adding the Gruyere toast topper until you’re ready to eat it, those don’t reheat too well.)

Although this soup could surely be served in any oven-safe bowl, if you really want to get fancy I highly recommend ordering some of these French Onion Soup Bowls. The handle will be very useful when you’re pulling the hot dish out from under the broiler!

French Onion Soup | CaliGirl Cooking

So have I convinced you yet? Are you no longer intimidated by the fancy French Onion Soup you order at your favorite restaurant? Good, because there’s absolutely no need to be. Now go out and get yourself some onions and crusty bread, because this French Onion Soup deserves to be on your table for dinner. It is that good.

French Onion Soup

Yield: Serves 4

The hearty, comforting soup with nutty multi-grain bread and a cloak of melted Gruyere cheese.

Ingredients

  • ½ stick butter (I prefer Kerrygold)
  • 3 large white onions, sliced
  • 1 teaspoon dried tarragon
  • 4 cups beef broth
  • 1 – 10.5 ounce can of beef consommé
  • 1/3 cup dry Sherry
  • 4 thick slices seeded, whole grain bread
  • 1-2 cups thinly sliced (or shredded) Gruyere cheese (depending on how much cheese you like)

Instructions

  1. Melt butter in a Dutch oven over medium heat. Add sliced onions and sauté until blonde (not browned.) Stir frequently. Add tarragon and stir to combine.
  2. Add beef broth, consommé and Sherry. Stir and bring to a simmer. Let simmer for at least 30 minutes or up to an hour or two. The flavor just gets better with time.
  3. While soup is simmering, turn broiler on high. Place bread slices on a jelly roll pan lined with aluminum foil (for easy cleanup.) Place under broiler for about 3 minutes, or until bread just starts to take on a golden-brown hue.
  4. Ladle soup into individual French Onion Soup Bowls.
  5. Remove bread from oven and place one slice on top of each bowl of soup. Sprinkle each slice of bread with cheese. Using the same jelly roll pan you used for the bread, place soup bowls on the pan and return to the broiler for about 5 more minutes, or until cheese has melted and started to brown. Remove from oven and enjoy as soon as possible without burning yourself.

Notes

Wine Pairing Note: This dish is big on flavor but is still not SUPER heavy. Because of this, it would pair equally well with a lighter Pinot Noir or a heavier Cabernet Sauvignon or Cabernet Franc.

Recipe Management Powered by Zip Recipes Plugin
https://www.caligirlcooking.com/french-onion-soup/

French Onion Soup | CaliGirl Cooking

My kind of comfort food.

 

Warming Minestrone Soup

California’s doing a happy dance right now…

Warming Minestrone Soup | CaliGirl Cooking

We’re finally getting some rain! El Nino has arrived in all its glory and we are on track to get about two inches before the week is over. Two inches! I know this is chump change to all of my cold weather climate folks out there, but if you know or have experienced the severe drought that California has been going through these past few years, well, the idea of two inches of rain has become completely foreign to us.


I’m sure it will only be a matter of minutes before everyone forgets how they ever drove or even functioned as a human being in somewhat foul, wet weather. I think I’ll just stay holed up in my cozy little duplex with my PJ pants and furry slippers on until the storm passes. [Realistically, I will have to face the crazy people on the roads at least two times a day on the way to and from work, and will still have to look presentable in “business” clothes, but I’m practicing the power of visualization here so hopefully one day this won’t have to be the case…Thanks for playing along.]

What I do know is that a pot of this Warming Minestrone Soup will be appearing on the reg on our stove for the foreseeable future (along with this Caramelized Leek & Parsnip Soup or my Dad’s Sweet’n’Spicy Chili.) I’ve already made this minestrone twice in the last two weeks and that’s saying a lot since I’m the gal that always wants to try something new and rarely repeats dinner recipes, especially in such a short time frame. I just can’t get enough of this comforting bowl of goodness.

Warming Minestrone Soup | CaliGirl Cooking

I’ve been making Minestrone Soup in some form or another since college. As soon as my dad gave me a basic framework of the building blocks involved, I’ve taken it and run with it. To be honest, rather than sticking to a regular recipe, I usually just pull out whatever I have in my refrigerator at the time or grab whatever looks best at the grocery store and throw it in to my trusty Dutch oven.

But, because I know many of you, my peeps, love having a solid recipe to guide you on your way to deliciousness, I’ve toned down my erratic tendencies and honed in on what I think are THE BEST ingredients to feature in a perfect Minestrone Soup.

The standard Minestrone Soup building blocks are as follows:

  • Starting out with a nice base of carrots, celery, onion and garlic (this, in fact, is how I start out almost every single one of my soup recipes.)
  • Some diced, canned tomatoes (easy peezy!)
  • Some sort of bean
  • Some sort of hearty Italian meat (I think this is really important since I am an Italian meat lover, but if you want to keep it vegetarian by all means leave this out!)
  • Chicken or vegetable broth (again, non-veg versus veg versions)

For this, my new “go-to” recipe, I’ve included a few tweaks that I’ve discovered that will take this recipe from “just your average minestrone soup” to this amazing, CaliGirl Cooking version of “Warming Minestrone Soup.”

  • Sneak in a little sherry (this gives the soup a delicious savory acidity)
  • Use hard salami (diced) as the Italian meat (this adds an extra savory saltiness or “umami” to the dish)

Now, you can follow this exact recipe in which case I can guarantee that you will not want to turn to any other minestrone soup recipe ever in your lifetime, OR you can use this as a template for your very own version (and I promise I won’t be mad.) I’m all about adapting to one’s specific tastes and dietary preferences, after all!

And P.S., I highly recommend serving this Warming Minestrone Soup with some cheesy bread (I took some delicious multigrain bread from Whole Foods, sliced it thick, topped it with whatever cheese we had in the refrigerator, and popped it under the broiler for about 5 minutes) AND with a light, smooth Pinot Noir or even a heavier Cabernet Sauvignon (this is where the salami helps out a bit!) Also, if you’re a cheese fiend like me, of course you need to sprinkle some grated Parmesan on top of the soup itself.

Warming Minestrone Soup | CaliGirl Cooking

Are we ready to cozy up yet? I think I have to put a big pot of this on the stove ASAP and then share it with all of my closest friends. See you in a few?

Warming Minestrone Soup

Yield: Serves 4

A special version of the classic Minestrone Soup ~ Warming, nutritious and delicious!

Ingredients

  • 2 tablespoons olive oil
  • ½ of a white onion, diced
  • 2 garlic cloves, minced
  • 2 carrots, peeled and diced
  • 2 celery stalks, peeled and diced
  • 1/3 cup diced hard salami
  • One 14.5-ounce can “no salt added” diced tomatoes
  • 2 cups chicken broth
  • One 15-ounce can Great Northern (or kidney) beans
  • 2 cups shredded kale
  • ¼ cup sherry
  • Salt & pepper to taste

Instructions

  1. Heat olive oil in a Dutch oven over medium heat. Add onion, garlic, celery and carrot. Saute, stirring occasionally, until onion starts to become translucent and carrots and celery begin to soften.
  2. Add salami, tomatoes and chicken broth. Bring to a boil.
  3. Reduce to a simmer and add kale, beans and sherry. Continue to simmer for at least 15 minutes or up to an hour. Season with salt and pepper as necessary.

Notes

Wine Pairing Notes: Because this is a broth-based soup (rather than a cream-based soup) a light Pinot Noir would pair beautifully. However, the heartiness that the salami adds means the soup could also stand up to a smooth Cabernet Sauvignon or red blend.

Recipe Management Powered by Zip Recipes Plugin
https://www.caligirlcooking.com/warming-minestrone-soup/

Warming Minestrone Soup | CaliGirl Cooking

Come to mama.

Caramelized Leek & Parsnip Soup with Mushrooms & Crispy Prosciutto

Let’s just talk about this for a minute.

Caramelized Leek and Parsnip Soup with Crispy Prosciutto and Mushrooms | CaliGirlCooking.com

I had a moment the other day. My man and I had finally made it, after many, many months, to our downtown Saturday Farmer’s Market. As we were wandering up and down the aisles I started getting a little depressed about what little variety they had to offer. Kale, Brussels sprouts and persimmons seemed to be the stars of the show. But then, two things happened:


(1) I realized, as the rain was drizzling down on us and I looked down at my getting-more-soaked-by-the-minute Uggs, that we are SOOOO lucky to live in a place that has Farmer’s Markets year-round. This California girl was not in such dire straights as those of my fellow bloggers surviving (and making amazing dishes) in sub-freezing temperatures on the other side of the country.

(2) I came across a GINORMOUS leek. I wish I had been smart enough to take a picture before I cut it (sorry, new food blogger faux pas) but, guys, I’m not kidding. It had to be at least a yard long. My cooking wheels immediately started turning. I had to scoop it up.

With the combination of the weather and the (fairly) slim pickings at the market, I tried to think of another winter vegetable that could work with this leek in becoming an amazing, creamy, homey tasting soup. Well, hello parsnip!

Small moment of confession, I still only like parsnips prepared one way, and that’s pureed with some sort of creamy, rich vehicle that somewhat covers the “root-y” (I know, not a word) taste. Butter, cream, milk, any of these do the trick.

Then I started thinking of ways to make the soup even more rainy-day appropriate. I wanted everything roasted or caramelized. To me there is nothing better than using these two cooking methods to impart some deep, serious flavor into just about anything.

Caramelized Leek and Parsnip Soup with Crispy Prosciutto and Mushrooms | CaliGirlCooking.com

Okay, enough of me going on about being homey and making comfort food while I’m sitting here and it’s at least 70 degrees outside. I’m such a baby and now I’m sure I’m making all of you guys hate me.

Let’s get started!

Our first roasting victims (haha, see what I did there) are going to be loads of garlic and the parsnip. If you have never roasted garlic before please do it now and spread it on anything you can find. Vampires beware.

Into the oven they go with a touch of olive oil, salt and pepper. They’ll be done when you can easily poke a fork through the parsnip pieces and can easily squeeze out a garlic clove from the bulb with your fingers.

In the meantime, we want to start caramelizing our leeks. Low and slow is the key here folks. Low and slow.

Caramelized Leek and Parsnip Soup with Crispy Prosciutto and Mushrooms | CaliGirlCooking.com

Now, if you’re really good at juggling you’ll LOVE this recipe. The trick is to juggle as many of these prepping steps as you can at once. You don’t have to follow this order, prep everything as you can and set each one aside once they are done. Everything will get reheated/incorporated at some point.

Care to start working on the mushrooms? We want these to start softening a little, but not too soft because they’re still going to cook a little more in the soup.

Caramelized Leek and Parsnip Soup with Crispy Prosciutto and Mushrooms | CaliGirlCooking.com

And if we can toss one more ball up into the air, let’s get our crispy prosciutto on. I like to chop my prosciutto into little pieces (all the easier to get some in each bite of soup at the end!) and fry it in a small pan until JUST crispy. It always crisps up a little more once you remove it from the heat and let it drain over a paper towel, so be sure not to go too far.

Now it’s time to let the leeks, parsnips and roasted garlic start getting acquainted with some chicken broth. We want them all to be the best of friends.

Once they’ve simmered together for a while, into our trusty Vitamix they go. At this point we either add some heavy cream (my choice!) or a little more chicken broth until we have the desired consistency of our creamy soup.

Back into the saucepan, now it’s time to let the mushrooms get in on the action. Let’s give them a good stir so they don’t feel left out. Let these guys all mellow out together for a few minutes, but you won’t be able to hold out for too long before digging in.

Caramelized Leek and Parsnip Soup with Crispy Prosciutto and Mushrooms | CaliGirlCooking.com

And don’t forget to top with the prosciutto of course!

Caramelized Leek & Parsnip Soup with Mushrooms & Crispy Prosciutto

Yield: Serves 2-4

Ingredients

  • 2 whole bulbs of garlic
  • 1 large parsnip, peeled and cubed
  • 2-4 tablespoons extra virgin olive oil, divided
  • 1 large leek, sliced
  • 4 tablespoons high-quality butter, divided (I prefer Kerrygold)
  • 12 ounces assorted mushrooms, sliced (I used shiitake and cremini)
  • 1 teaspoon dried tarragon
  • 4 slices prosciutto, chopped
  • 2-3 cups chicken broth, depending on how thick you want your soup to be
  • 1/4 cup heavy cream
  • Salt and pepper

Instructions

  1. Preheat oven to 400 degrees Fahrenheit. Line a jelly roll pan with aluminum foil, set aside. Cut the tops off of each garlic bulb, about 1/3 of the way down. Do not cut the side with the root. Place garlic bulbs and cubed parsnip on jelly roll pan. Drizzle heavily with olive oil, season with salt and pepper. Roast in oven for 30 minutes, or until parsnip can be easily pierced with a fork and cloves of garlic easily popped out of their skins.
  2. Meanwhile, begin prepping your leeks. Place a large skillet over low heat. Add 2 tablespoons butter. Once butter is melted, add leeks. Cook, stirring every so often, on low heat for 20-30 minutes or until leeks look (and smell) nicely caramelized. If leeks begin to look dry during the caramelization process, simply drizzle on a little olive oil to get them moist again.
  3. If you would like to cut down on dishes, you can wait until the leeks are done to start cooking the mushrooms. Simply remove the leeks from the skillet and set them aside. No need to keep them warm because they will get reheated later. Add another 2 tablespoons of butter to the pan, increase heat to medium, and wait until butter is melted before adding mushrooms. At this time also add the dried tarragon. Stir fairly continuously until mushrooms have begun to soften and let out their juices, but not so long that they become completely cooked and mushy. Set aside.
  4. Begin heating your saucepan that you will use to make the soup. Drizzle another tablespoon or so of olive oil in the bottom of the pan for some moisture as it is warming up. Once oil is warm, add the roasted parsnips and garlic. I ended up adding about a bulb’s worth of roasted garlic, and saved the other bulb for other uses, but feel free to add as much as you’d like. Next, add the caramelized leeks and then the chicken broth. Start with just 2 cups at this point. Bring to a boil then reduce to a simmer for about 5 minutes.
  5. While soup is simmering, heat a small skillet over medium-high heat. Add prosciutto. Cook, stirring frequently, until prosciutto JUST becomes crispy. Be careful not to overdo it. Transfer to a plate lined with a paper towel and prosciutto will continue to crisp slightly. Set aside.
  6. Pour the saucepan items into your blender. Blend on high until soup looks smooth and creamy, adding in either the cream or additional chicken broth as you go along until you reach your desired consistency.
  7. Pour back into the saucepan over medium-low heat and stir in the sauteed mushrooms. Stir and let simmer for just a few minutes to give the flavors a chance to meld.
  8. Serve topped with crispy prosciutto and with some delicious flax seed focaccia bread on the side.

Notes

Wine Pairing Suggestion: Either an oaked or unoaked Chardonnay would go wonderfully with this dish. The creaminess of the soup will get picked up by an oaked version, and will be cut through with an unoaked version.

Recipe Management Powered by Zip Recipes Plugin
https://www.caligirlcooking.com/caramelized-leek-parsnip-soup-mushrooms-crispy-prosciutto/

Caramelized Leek and Parsnip Soup with Crispy Prosciutto and Mushrooms | CaliGirlCooking.com

This post contains affiliate links. As always, all thoughts and opinions are my own. As always, thank you for supporting the brands that make CaliGirl Cooking possible!

 

If you enjoyed this recipe, you might also like…