60g unsalted butter
2 large leeks (white part only), sliced
2 potatoes, peeled and cut into cubes
1kg parsnips, peeled and cut into cubes
2.25L chicken or vegetable stock
165ml (2/3 cup) thin cream
80g pecans, toasted and chopped
extra virgin olive oil, to drizzle
120g feta, crumbled
chopped parsley, to garnish
Melt the butter in a large saucepan over low heat. Add leeks and cook, stirring regularly, for 8 minutes or until softened. Stir in the potato and parsnip and cook for 10 minutes, stirring every now and then so the vegetables don't color. Add stock and 2-3 teaspoons salt. Increase heat to high and bring to a boil. As soon as it's boiling, reduce heat to low, cover and simmer for 30 to 40 minutes or until the vegetables are tender. Remove from heat.
Cool slightly, then blend with a stick blender (or in batches in a regular blender) until smooth. Stir in cream, then taste and season. Reheat gently over low heat - do not allow to boil. Just before serving, mix pecans with a small drizzle of oil to give them a shine. Ladle soup into bowls and top with feta. Finish off with a sprinkling of pecans, a drizzle of olive oil, a grinding of black pepper and garnish with parsley.
The Culinary Chase's Note: If you like, you can make a big batch and freeze but make sure to leave out the cream. If you find the soup is too thick, add some hot water.