Pumpkin & Leek Soup with Feta Cheese.

Jun 12, 2017 | 0 comments

Pumpkin & Leek Soup with Feta Cheese

Ingredients:

  • 2 tablespoons Butter
  • 2 cups of chopped Leeks (white part only)
  • 2 teaspoons of Garlic
  • 750g cubed Pumpkin
  • 3 cups water
  • 1 cup Milk
  • Salt and freshly ground Black Pepper
  • 1 tablespoon chopped fresh Spring Onions
  • Crumbled Feta Cheese for topping

Method:

Melt butter in a heavy casserole dish. Add the leeks and saute slowly, over low heat, until they are tender but not brown. Stir in the garlic.
Add the pumpkin and water, cover and simmer until the pumpkin is tender, 35 to 40 minutes. Allow the mixture to cool for 15 minutes, then puree in one or two batches in a food processor, or on the dish with a stick blender.
Return the puree to the casserole, add the milk and season to taste with salt and pepper. Reheat before serving. Sprinkle each serving with Spring Onions and Feta Cheese.

 

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6 days ago

The Veg Box Company - Eastvale Farm

Hopefully you’re all starting to thaw out a little after this weekends cold snap, although we must say here at Eastvale Farm there certainly still is a slight nip in the air. With that being said we still have loads available, as well as a few new items on our fresh veg list so be sure to have a look through our list to see whats on offer and of course, don’t delay in getting those orders in because it’ll fly out of the door. ... See MoreSee Less

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