Parsnip, Rosemary & Olive Soup with Feta from The Sugar Club Cookbook by Peter Gordon
Hearty and rich, this soup is ideal for the winter. Thinned down a little, it works just as well in spring if you can still find good parsnips.
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Ingredients
- Salt
- 125g (4½ oz) feta cheese
- ½ cup pitted olives, chopped
- 800ml (28 fl oz) vegetable stock
- 2 tablespoons fresh rosemary leaves, roughly chopped
- 4 cloves of garlic, peeled and crushed
- 400g (14 oz) parsnips, peeled and cut into 1cm (⅓in) dice
- 1 leek, finely sliced and washed well
- 80ml (3 fl oz) olive oil
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