Being a big fan of both parsnip purée and of soup, I decided to put the two together for this Creamy Parsnip Pear Soup. When you want to serve something that’s out of the ordinary, give this recipe a try.
While I considered simply thinly slicing the veg and adding them to stock, the strong and sometimes bitter taste of parsnips came back to me. Knowing that a little sautéing would probably help tempter the taste, and is always a good way to start coaxing the flavours out of ingredients when making soup, I started with the usual sauté of onions and garlic.
Thinly slicing the parsnips & potato helps keep the cooking time short. Adding pear gives a hint of natural sweetness, while also tempering the strong taste of parsnip. Adding potato gave body, and help with thickening.
We’re all told that for optimum healthy eating to “eat the rainbow.’ If you’re not familiar with parsnips I urge you to give them a try, and check this out for their health benefits. I speak from experience when I say this… I thought they were something I didn’t like, until the day I tried some parsnip purée. In a word… yum!
Use your favourite garnishes for toppings. Sometimes I’ll add a lot: croutons, cheese, etc and other times I just want a drizzle of a good extra virgin olive oil. Don’t forget some good salt & freshly ground pepper~
- 1 tablespoon olive oil
- 1/2 medium onion, diced
- 1 clove garlic, minced
- 1 lb. parsnips, peeled & thinly sliced
- 1 large potato, approx. 8 ounces, peeled & thinly sliced
- 1 small pear, peeled, cored & thinly sliced
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 cups vegetable stock (use chicken stock if you like)
- Heat a large saucepan over medium heat. Add the olive oil.
- Add onions and a pinch of salt & pepper, cook stirring, for about 5 minutes.
- Stir in garlic and cook one minute more.
- Add parsnips, potato and pear, cooking for another 5 minutes.
- Add stock, remaining salt & pepper and simmer for 10 - 15 minutes, until vegetables are soft.
- Let the soup cool down a little, then purée using your favourite appliance.
- If you find it’s too thick, thin it with a little more stock.
- If dairy or extra calories is not an issue, you can add a little cream.