Roasted Parsnip and Pear Soup Recipe
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
- 1-1/2 pounds parsnips, peeled and coarsely chopped (about 4 cups)
- 2 tablespoons olive oil
- 3/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 3 medium pears, peeled and chopped
- 1/4 cup butter, cubed
- 3 medium leeks (white portion only), thinly sliced
- 2 celery ribs, chopped
- 3 shallots, chopped
- 6 cups chicken broth
- 1/4 cup maple syrup
- 1 bay leaf
- 1 teaspoon minced fresh thyme
- 1/2 cup heavy whipping cream
- 2 tablespoons butter
- 2 medium pears, thinly sliced
- 2 teaspoons brown sugar
- 1/8 teaspoon ground cumin
- 1/8 teaspoon ground coriander
- 1. Preheat oven to 425°. Place parsnips in a greased 15x10x1-in. baking pan; toss with oil, nutmeg, salt and pepper. Roast 25 minutes. Stir in pears; roast 15-20 minutes longer or until tender, stirring occasionally.
- 2. In a Dutch oven, heat butter over medium-high heat. Add leeks, celery and shallots; cook and stir 4-6 minutes or until tender. Stir in parsnip mixture, broth, maple syrup, bay leaf and thyme. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes. Remove from heat; cool slightly.
- 3. For topping, in a large skillet, heat butter over medium-high heat. Add remaining ingredients; cook and stir 2-4 minutes or until pears are crisp-tender.
- 4. Remove bay leaf from soup. Process soup in batches in a blender until smooth; return to pan. Stir in cream; heat through. Top servings with sliced pears. Yield: 8 servings (2-1/4 quarts).
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