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Roasted Parsnip and Pear Soup

Once peeled, parsnips may turn dark when exposed to air, so be sure to roast them right after they're chopped. If you want to get a head start on prep, store peeled and chopped parsnips in acidulated water (just add a bit of lemon or lime juice or vinegar to water).—Sara Petrie, Grassie, Ontario

9 ServingsPrep: 1 hour 20 min. Cook: 45 min.

Ingredients

1-1/2 pounds parsnips, peeled and coarsely chopped
2 tablespoons olive oil
3/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon pepper
3 medium pears, peeled and chopped
3 medium leeks (white portion only), thinly sliced
2 celery ribs, chopped
3 shallots, chopped
1/4 cup butter, cubed
6 cups chicken broth
1/4 cup maple syrup
1 bay leaf
1 teaspoon minced fresh thyme
1/2 cup heavy whipping cream
GARNISH:
2 tablespoons butter
2 teaspoons brown sugar
1/8 teaspoon ground cumin
1/8 teaspoon ground coriander
2 medium pears, thinly sliced

Directions

In a large bowl, toss the parsnips with oil, nutmeg, salt and pepper.
Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake,

2 of 2

Roasted Parsnip and Pear Soup (continued)

Directions (continued)

uncovered, at 425° for 25 minutes. Stir in pears; bake 20-25
minutes longer or until parsnips are golden brown and tender,
stirring occasionally.
In a Dutch oven, cook the leeks, celery and shallots in butter
over medium heat for 4-6 minutes or until tender. Stir in the broth,
maple syrup, bay leaf, thyme and parsnip mixture. Bring to a boil.
Reduce heat; simmer, uncovered for 30 minutes.
Cool slightly. Discard bay leaf. In a blender, process soup in
batches until smooth. Return all to pan. Stir in cream; heat
through.
For garnish, in a large skillet, heat the butter, sugar, cumin and
coriander until sugar is melted, stirring occasionally. Add pears;
saute for 2-3 minutes or until crisp-tender. Arrange over servings
of soup. Yield: 9 servings (2-1/4 quarts).

Nutrition Facts: 1 cup equals 317 calories, 16 g fat (8 g saturated fat), 42 mg cholesterol, 802 mg sodium, 43 g carbohydrate, 7 g fiber, 3 g protein.