Parsnip and Carrot Soup
Ingredients
- 12 thin slices from a baguette
- 2 tablespoons unsalted butter, melted
- 1 small garlic clove, peeled
- 2 tablespoons vegetable oil
- 4 medium parsnips (about 1 pound), peeled and diced
- 4 medium carrots (about 1 pound), diced
- 1 medium leek, white and tender green, thinly sliced
- 5 cups chicken stock or canned low-sodium broth
- 1 bay leaf
- Salt and freshly ground pepper
- 1/2 cup tubetti or other small pasta
- 1 tablespoon chopped fresh parsley
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