Ingredients
4 tablespoons roasted almond oil
4 large leeks, trimmed and cut into 1/2-inch pieces (or 2 leeks plus one big shallot)
5 medium parsnips, peeled and cut into 1/2-inch pieces
1 bay leaf
1 teaspoon garam masala (rec. called for ground turmeric; pull date on mine was 2006 so I boldly tossed it)
4 garlic cloves, minced
4 cups vegetable broth
Extra-virgin olive oil, crème fraîche or yogurt, for garnish (optional)
Preparation
Put oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add shallot. leeks and parsnips, and stir to coat.
Let vegetables sizzle and cook, stirring frequently until nearly caramelized, but without browning, until softened, 10 to 15 minutes.
Add bay leaf, garam masala and garlic, and stir to coat. Increase heat to high, add broth, and bring to a boil. Reduce heat to a simmer and cook for 10 minutes more. Taste broth and adjust seasoning.
With a blender, purée soup to a creamy consistency. Thin with water or broth, if necessary — it should be like a thin milkshake, not thick and porridge-like.
Reheat the soup before serving. Serve plain, or give each bowl a drizzle of extra-virgin olive oil or a dollop of crème fraîche or yogurt, if desired.
