Leek and parsnip cream soup with CHEESE THE QUEEN GREEN PEPPER

When it comes to food and life we all have different moods. But if you’re looking for tenderness, get seduced by our tender hot leek and parsnip soup.

Add CHEESE THE QUEEN GREEN PEPPER for extra rich taste.



4 leeks
1 medium parsnip
3 tbsp olive oil
1 tbsp flour
60 ml of white wine
1 small bay leaf
2 glasses of water (vegetable stock)
Salt, pepper

Cut leek and parsnip into large pieces
Cut off the top 1/3 CHEESE THE QUEEN with the Green pepper for decoration
Mix the rest in a blender with 1 glass of water (vegetable stock).
Heat olive oil in a saucepan, add leek and parsley
Stew for a minute
Add salt, pepper, bay leaf, mix
Stew for 1-2 minutes with lid. Add flour, mix well. Add white wine and the cream of CHEESE THE QUEEEN and water.
Add 1 glass of water (vegetable broth) and cook gently for about 20 to 30 minutes over low heat
Stir now and then. When the vegetables are soft enough, puree them with hand blender.
Remove the soup to get a fine creamy consistency!

mmmm, so delicious...Enjoy!

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