Parsnip & potato soup with feta

Ingredients:

1 tbs olive oil
1 brown onion, halved, finely chopped
2 garlic cloves, crushed
3 medium (about 450g) parsnips, peeled, cut into 2cm cubes
2 medium (about 360g) desiree potatoes, peeled, cut into 2cm cubes
1L (4 cups) chicken or vegetable stock
125ml (1/2 cup) thin cream
Salt & ground white pepper
100g feta, crumbled
2 tbs finely chopped fresh chives
Freshly ground black pepper, to serve

Directions:

• Heat the oil in a large saucepan over medium-high heat. Add the onion and garlic and cook, stirring, for 3 minutes or until onion softens.
• Add the parsnip and potato and stir to combine. Add stock and bring to the boil. Reduce heat to medium-low and simmer, covered, for 15 minutes or until parsnip and potato are tender. Remove from heat and set aside for 10 minutes to cool.
• Place half the parsnip mixture in the jug of a blender and blend until smooth. Transfer to a clean saucepan and repeat with the remaining parsnip mixture.
• Place soup over low heat and stir until hot. Stir in the cream. Taste and season with salt and pepper.
• Ladle the hot soup among serving bowls. Sprinkle with feta and chives and season with black pepper. Serve immediately.