Pear And Parsnip Soup Recipe

Roasted Parsnip and Pear Soup Seasons and Suppers

WebNov 14, 2019 · Remove from oven and transfer parsnips and pears to a bowl. *Set aside/reserve a few pieces of parsnip to use for garnish later, …

Rating: 5/5(38)
1. Preheat oven to 425F. Peel the parsnips. Cut the parsnips in half across the middle, then cut thinner bottom piece in half lengthwise (unless really thin, in which case leave as is). Quarter the top part of the parsnips. Scatter onto a baking sheet. Drizzle with olive oil and season with salt and pepper.
2. Roast in preheated oven for 15 minutes. Meanwhile, peel, core and quarter the pears.
3. Remove parsnips from oven and flip parsnips over. Add the quartered pears. Return the parsnips and pears to the oven and roast another 15-20 minutes, or until parsnips are tender. *Timing will vary depending on the size of the parsnips. Keep an eye on them while in the oven. You want the parsnips to get a bit golden, but definitely not scorch. You may want to remove some of the smaller/thinner pieces early if they are golden enough before the larger pieces are tender. Remove from oven and transfer parsnips and pears to a bowl. *Set aside/reserve a few pieces of parsnip to use for garnish later, if you like.
4. In a large pot or Dutch oven, melt butter over medium heat. Add chopped celery and onion and cook, stirring, about 3-4 minutes or until the onion is tender. Add the chicken broth, bay leaf, dried thyme and the roasted parsnips and pears. Bring to a boil, then reduce heat to medium-low and simmer soap for 20-30 minutes to blend the flavours.

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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 …

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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