Parsnip & potato soup with feta

Posted by adm On August - 22 - 2011

How to cook Parsnip & potato soup with feta


  • 1 tbs olive oil
  • 1 brown onion, halved, finely sliced
  • 2 garlic cloves, humiliated
  • 3 spiritualist (astir 450g) parsnips, raw, delve 2cm cubes
  • 2 metier (roughly 360g) desiree potatoes, raw, dig 2cm cubes
  • 1L (4 cups) chicken or vegetable strain
  • 125ml (1/2 cup) thin skim
  • Saltiness & ground white peppercorn
  • 100g feta, crumbled
  • 2 tbs finely chopped fresh cive
  • Freshly ground black peppercorn, to service

How to:

  • Heat the oil in a large saucepan over medium-high heating. Add the onion and garlic and fake, stirring, for 3 minutes or until onion softens.

  • Add the parsnip and potato and stir to compound. Add stock and bring to the furuncle. Reduce heat to medium-low and simmer, covered, for 15 minutes or until parsnip and potato are tenderise. Remove from heat and set aside for 10 minutes to coolheaded.

  • Place half the parsnip mixture in the jug of a blender and blend until polish. Transfer to a clean saucepan and repeat with the remaining parsnip assortment.

  • Place soup over low heat and stir until hot. Stir in the drub. Taste and season with salt and peppercorn.

  • Ladle the hot soup among serving bowls. Sprinkle with feta and chives and season with black peppercorn. Serve immediately.

  • Prepare time:10 min.

    Cooking time:30 min.

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