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Leek, Pea and Stilton Soup With Parsnip Crisps Recipe

Leek, Pea and Stilton Soup With Parsnip Crisps Recipe

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Leek, Pea and Stilton Soup With Parsnip Crisps

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Ingredients:

Serving

2 tbsp butter
2 leeks, washed, trimmed, and thinly sliced
250 g potatoes, peeled and cut in chunks
1 liter vegetable stock
1 tsp dried herbs
250 g peas
200 g stilton cheese, crumbled
1 large parsnip, peeled and trimmed

Directions:

Heat butter in a large saucepan and add leeks. Cook, stirring often, over a llow heat 12-15 minutes. Add potatoes, stock and herbs, and bring to a boil. Simmer 15-20 minutes until potatoes are tender. Add peas and cook a further 5 minutes. Remove from heat, add Stilton, and season with salt and pepper.
Transfer mixture to a food processor and blend until reasonably smooth.
Can be kept in the fridge for up to a week.
For parsnip crisps, cut parsnips with a vegetable peeler into long thin strips. Deep fry in hot oil for 20-30 seconds until crisp and golden. Drain on paper towels. Once cooled crisps can be stored in an air-tight container for 1 week.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	269.72 Kcal (1129 kJ)
Calories from fat	152.36 Kcal
		% Daily Value*
Total Fat	16.93g	26%
Cholesterol	45.89mg	15%
Sodium	390.51mg	16%
Potassium	296.69mg	6%
Total Carbs	18.65g	6%
Sugars	5.35g	21%
Dietary Fiber	3.93g	16%
Protein	11.89g	24%
Vitamin C	21.1mg	35%
Vitamin A	1.7mg	55%
Iron	1.4mg	8%
Calcium	172.5mg	17%

Amount Per 100 g
Calories	177.03 Kcal (741 kJ)
Calories from fat	100.01 Kcal
		% Daily Value*
Total Fat	11.11g	26%
Cholesterol	30.12mg	15%
Sodium	256.32mg	16%
Potassium	194.74mg	6%
Total Carbs	12.24g	6%
Sugars	3.51g	21%
Dietary Fiber	2.58g	16%
Protein	7.8g	24%
Vitamin C	13.8mg	35%
Vitamin A	1.1mg	55%
Iron	0.9mg	8%
Calcium	113.2mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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