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Leeks
Parsnip and leeks soup
Author:
Les Cultures de chez nous
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Preparation
15
Baking
25
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
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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Parsnip and leeks soup
From
Dec 28
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Jan 01
Preparation
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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