Leeks

Parsnip and leeks soup

Name: Parsnip and leeks soup
Prep time: 40 min
Cook time: 25 min
Yield: 4
Cuisine: Plats principaux
Ingredients: 15 ml (1 tablespoon) of olive oil; 15 ml (1 tablespoon) of butter; 1/2 package (2 cups) of Les Cultures de chez nous sliced leeks; 1 pound of peeled parsnip sliced into rings; 1 peeled and diced potato; 1,25 ltres (5 cups) of chicken broth; 60 ml (1/4 cup) of 35% cream; 125 ml (1/2 cup0 of crumbled feta cheese; Roasted chopped pecans

Rate this recipe

Author: Les Cultures de chez nous

Keep screen on

Preparation 15

Baking 25

Portions 4

Freezing No

Ingredients Preparation

Ingredients

15 ml (1 tablespoon) of olive oil
15 ml (1 tablespoon) of butter
1/2 package (2 cups) of Les Cultures de chez nous sliced leeks
1 pound of peeled parsnip sliced into rings
1 peeled and diced potato
1,25 ltres (5 cups) of chicken broth
60 ml (1/4 cup) of 35% cream
125 ml (1/2 cup0 of crumbled feta cheese
Roasted chopped pecans

Preparation

Side-by-side mode

In a large casserole, heat oil and butter at medium hgh heat. Add leek and cook while stirring for 2 to 3 minutes or until it tenders. Add parsnip and potatoes. Salt and pepper. Reduce heat at medium low, cover and cook for 5 minutes.
Add broth, bring to a boil and simmer for 15 to 20 minutes or until vegetables tenders. With a mixer or blender, reduce soup into puree, more than once if needed. when serving, garnish each portion with 15 ml of cream, 30 ml of feta cheese and pecans.