Leek, parsnip, potato soup

The leeks are filthy.

The base of the soup is turkey broth prepared earlier and frozen. Otherwise chicken broth. The kind in the carton is best. Tinned is okay. Chicken bouillon cubes are not okay.

* bay leaves

* salt/pepper

* nutmeg

* potato

* cream

Basic leek and potato soup except with parsnips. Vegetables boiled to softness then blended. I use an emersion blender because it is efficient and I am lazy about cleanup. The Cuisinart can do this and so can a regular blender. That produces a thick rich vegetable and broth substance that is diluted with cream. The cream is heated separately and added to finish. The cream makes it. Milk will not do the same thing. Milk will dilute it but it will not contribute the silkiness that cream does. Even if you added butter.

Since cream, then nutmeg. The first thing you taste is sweetness. It is the kind of soup that once you set to it you cannot lift your head from until it is finished. Each spoonful demands an immediate next until it is completely gone and you're coaxing the last savory satisfying drop onto the spoon.