Parsnip, Rosemary & Olive Soup with Feta

Preparation info

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Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

  • About

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.


  • 80ml (3 fl oz) olive oil
  • 1 leek, finely sliced and washed well


Heat the olive oil in a deep pot and sauté the leek for 5 minutes. Add the parsnips and turn the heat up a fraction, sauté until they begin to soften, then add the garlic and rosemary. Turn the heat up to full and fry for 1 minute, stirring continuously. Pour in the stock, bring to the boil, put the lid on and cook until the parsnips are done. Add the olives (use the best as cheap olives can be