When it comes to food and life we all have different moods. But if if you’re looking for tenderness, get seduced with our tender hot leek and parsnip soup.
Add CHEESE the QUEEN delicacy Green pepper to get an extra rich taste.
Wonderful lunch for every royal everyday!
Leek and parsnip cream soup with Cheese the Queen Green Pepper & Chives
Cheese the Queen Green pepper
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)
Cut leek and parsnip into large pieces.
Cut off the top 1/3 Cheese the QUEEN delicacy Green pepper & Chives 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 cream of Cheese the QUEEEN Green pepper & Chives 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!
The whole thing is worth it!
Serve the soup in bowls, arranged with Cheese the Queen Green pepper & Chives, and as well a delicious bread.
Cheese the Queen