Parsnip Soup with Toasted Pecans and Feta

There’s nothing so satisfying as homemade soup. It was a cold but sunny day today and soup seemed so fitting. Parsnip is a root vegetable related to the carrot. They’re high in soluble fiber, the type that helps lower cholesterol and keep blood sugar on an even keel. Parsnips contain natural sugars which impart a sweet taste to the vegetable. For asthma sufferers, parsnips are thought to improve the bronchial function.

Serves 8
recipe adapted from Delicious
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60g unsalted butter
2 large leeks (white part only), sliced
2 potatoes, peeled and cut into cubes
1kg parsnips, peeled and cut into cubes
2.25L chicken or vegetable stock
165ml (2/3 cup) thin cream
80g pecans, toasted and chopped
extra virgin olive oil, to drizzle
120g feta, crumbled
chopped parsley, to garnish

Melt the butter in a large saucepan over low heat. Add leeks and cook, stirring regularly, for 8 minutes or until softened. Stir in the potato and parsnip and cook for 10 minutes, stirring every now and then so the vegetables don’t color. Add stock and 2-3 teaspoons salt. Increase heat to high and bring to a boil. As soon as it’s boiling, reduce heat to low, cover and simmer for 30 to 40 minutes or until the vegetables are tender. Remove from heat.

Cool slightly, then blend with a stick blender/immersion blender (or in batches in a regular blender) until smooth. Stir in cream, then taste and season. Reheat gently over low heat – do not allow to boil. Just before serving, mix pecans with a small drizzle of oil to give them a shine. Ladle soup into bowls and top with feta. Finish off with a sprinkling of pecans, a drizzle of olive oil, a grinding of black pepper and garnish with parsley.

The Culinary Chase’s Note: Delicious!   If you like, you can make a big batch and freeze but make sure to leave out the cream. If you find the soup is too thick, add some hot water.