• 15 ml (1 tablespoon) of olive oil
  • 15 ml (1 tablespoon) of butter
  • 1/2 package (1 1/2 cup) of Les Cultures de chez nous sliced leeks
  • 1 pound of peeled parsnip sliced into rings
  • 1 peeled and diced potato
  • 1,25 L (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
LeeksFind our bag in yourlocal grocery store


  • 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.

Chef's notes