Parsnip and leeks soup
15
25
4
No
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.
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