Sunday Soup ...

... Parsnip Soup with Pecans & Persian Feta (from August Delicious).
For 8 you'll need (I halved the ingredients & there were plenty of leftovers),
60g unsalted butter (though I used olive oil)
2 large leeks cut into bits (but I used an onion because leeks were $3.95 EACH)
1kg parsnips, peeled & cubed
2 potatoes, peeled & cubed
2.25l chicken or vegetable stock
2/3 cup of cream (I used nowhere near that much & it was fine)
80g pecans, chopped & toasted
120g Persian (marinated) Feta, crumbled
Chopped flat-leafed parsley
So, soften the onion/leeks. Add the parsnip & potato and cook off, stirring for about 10 minutes.
Add the stock, bring to the boil, pop on the lid and simmer about 30-40 minutes.
Whizz with one of those hand-held thingys, add the cream and pop into bowls. Sprinkle on the pecans, parsley and feta.
Yum.