Parsnip and leeks soup

Author: Les Cultures de chez nous
Potage au panais
Preparation 15
Baking 25
Portions 4
Freezing No


  • 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
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  • 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