Parsnip And Pear Soup An Easy Soup Recipe

Creamy Parsnip and Pear Soup Alexandra's Kitchen

WEBOct 15, 2014 · Instructions. In a medium stockpot, melt the butter over medium-low heat, add the shallots or onions, a pinch of salt, and sweat …

Rating: 4.5/5(2)
1. In a medium stockpot, melt the butter over medium-low heat, add the shallots or onions, a pinch of salt, and sweat for 2 to 3 minutes. Add the parsnip, celery root (if using), minced thyme, and pinch of salt and continue to sweat for 5 to 6 minutes. Add the pear, and continue cooking for 4 to 5 minutes. Add the white wine, increase the heat to high, and reduce by half — to about 1 cup of liquid. Note: It is will be really hard to tell if the wine has reduced by half — just simmer for about 5 minutes.
2. Add the stock and a pinch of salt, bring to a boil, reduce to a simmer and cook for 45 minutes. Remove the soup from the heat, and stir in the half and half or cream.
3. Transfer the soup to a blender or use an immersion blender, and purée on high speed until smooth. Taste. Add more salt if necessary.
4. To serve, season to taste with vinegar (just a few drops), drizzle with truffle oil (if using), and black pepper if you wish. Serve with lots of crusty bread.

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Pear and Parsnip Soup Paleo GlutenFree Guy

WEBDec 9, 2018 · This easy Pear and Parsnip Soup is smooth, creamy comfort food for a chilly day. 2 cups vegetable broth (for vegan) or …

1. In a large pot, add the onion, parsnips, pears, pistachios, salt and cayenne, if using (it adds a wonderful warmth in the back of your throat but feel free to reduce the amount or omit altogether).
2. Add the chicken broth and 1.5 cups of water. Bring to a boil, reduce to a medium simmer (not too angry, not too chill), and let it bubble away for 20 minutes, by which time the pistachios should be soft enough to blend.
3. Blend with a stick blender (see notes for regular blender instructions). Taste to adjust the seasoning. If it's too thick, add more water, if it's too thin, simmer again to reduce and thicken.

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Roasted Parsnip and Pear Soup It's a Veg World After …

WEBNov 10, 2017 · Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Place the parsnips on the sheet, and toss with olive …

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Place the parsnips on the sheet, and toss with olive oil. Season with sea salt and black pepper, to taste. Bake for 15 to 20 minutes, until slightly brown and tender.
2. Heat 2 tablespoons olive oil in a soup pot or Dutch oven over medium heat. Add the leeks, and saute for 2 to 3 minutes until fragrant. Add the pears and 1/2 teaspoon salt, and cook for a few more minutes. Next, add the roasted parsnips, vegetable stock, thyme sprigs, and bay leaf. Bring to a boil, then cover and reduce to a simmer for 15 to 20 minutes.
3. Remove the pot from heat, uncover, and take out the bay leaf and thyme sprigs. If you have an immersion blender, use that to puree the soup in the pot. If you are using an upright blender, carefully transfer the soup to the blender. Do not fill it all the way (you may need to blend in batches), and leave the lid cracked to let steam escape. You can also remove the lid and cover the blender loosely with a dish towel if needed. Blend until smooth. Be very careful while blending. The mixture will be piping hot!
4. Serve immediately, garnished with fresh thyme and homemade croutons.

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