| This recipe is liked by 0 person(s). |
Parsnip and Pear Soup
Nb persons: 3
Yield:
Preparation time:
Total time:
Source:
| Note - can roast the garlic Do not need to roast veg. Parsnip and pear soup (adapted from The Perfect Pantry) 1 lb parsnips (about 5 medium to large ones), peeled and ends trimmed (cut in half lengthwise if they're really thick) | |
| 1 | onion, peeled and quartered |
| 2 | garlic cloves, whole and unpeeled |
| 1 Tbsp | olive oil |
| pinch | salt |
| freshly ground pepper | |
| 1 medium | pear, peeled and roughly chopped |
| 1 1/2 cups | chicken or veggie stock |
| 1 tsp | dried thyme |
Put parsnips, onion, and garlic cloves on a baking sheet. Drizzle with oil and sprinkle with salt and pepper. Toss around so that everything is well coated. Roast at 375 until parsnips begin to brown, about 30 min. Let cool for about 10 min. Cut parsnips into chunks and peel garlic. Combine parsnips, garlic, onions, pear, stock, and thyme in a medium pot. You want stock to almost cover veggies, so add more stock or water if you need to. Bring to a boil, reduce heat, and simmer uncovered for 20 min. Blend with an immersion blender or in batches in a regular blender or food processor. Add salt and pepper to taste. Serves 3.
Let's just say that I have a new favorite soup. This is amazing. I'm sure that it didn't hurt that I used fresh, local, and organic parsnips, but this would be delicious anyway. The sweetness of the roasted parsnip pairs perfectly with the pear (hehe...), and the garlic and onion provide a nice subtle contrast. I saved about half of my parsnips to roast later, but I may end up making more of this soup. It was also very soothing for my sore throat, which was exactly what I needed. Lydia (from The Perfect Pantry) includes this as a great recipe for Thanksgiving. We don't normally do soups at Thanksgiving, but I may have to start a new tradition.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe