Parsnip, Rosemary & Olive Soup with Feta (4)

A recipe from the inspired ” The Sugar Club Cookbook” by Peter Gordon.

Parsnip, Rosemary & Olive Soup with Feta (4)
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Parsnip, Rosemary & Olive Soup with Feta (4)
Print Recipe
Ingredients
Servings:
Instructions
  1. Heat the olive oil in a deep saucepan and saute the leek for 5 minutes.Add the parsnips and increase the heat slightly. Saute until they begin to soften then add the garlic and rosemary.
  2. Increase heat to high and fry for 1 minute, stirring all the time,then add the stock. Bring to the boil then cover and cook over a medium flame until the parsnips are cooked.
  3. Add the olives and cook for a minute more.
  4. Serve in bowls, crumbling over the feta, and adding salt if needed.
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