Leek and Parsnip Soup with Rubbed Croutons
Leek and parsnip soup with creamy texture and topped croutons seasoned with poultry rub—paired perfectly with Chardonnay. Enjoy!
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Cooking tools:
- Oven
- Pot
- Chef's knife
- Cutting board
- Colander
- Blender
- Measuring spoon
- Measuring cup
- Mixing bowl
- Baking sheet
- Serving bowl
- Ladle
- Spoon
- Stove
Ingredients
- 2 Large or 3-4 small organic leeks (2 cups chopped)
- 1 Large organic parsnip (¾ cup rough chop)
- 2 Tsp. GC NAPA VALLEY Savory Extra Virgin Olive Oil
- 2 Tsp. GC NAPA VALLEY Sage Finishing Sea Salt
- 1 Tsp. GC NAPA VALLEY Lavender Tellicherry Pepper
- 2 Cups Vegetable stock (Organic)
- 2 Tsp. Green onions (sliced thin 1/8”)
- 3 Tbs. GC NAPA VALLEY Poultry Rub
- 1 Tbs. GC NAPA VALLEY Sage Finishing Sea Salt
- 1 Cup Sourdough Baguette
- 3 Tbs. GC NAPA VALLEY Savory Extra Virgin Olive Oil (to coat)
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