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Roasted Parsnip and Pear Soup

Name: Roasted Parsnip and Pear Soup
Prep time: 1 h 15 min
Cook time: 45 min
Total time: 2 h
Yield: 8 servings (2-1/4 quarts).
Ingredients: 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; TOPPING:; 2 tablespoons butter; 2 medium pears, thinly sliced; 2 teaspoons brown sugar; 1/8 teaspoon ground cumin; 1/8 teaspoon ground coriander

6 reviews

Test Kitchen Approved

Total Time

Prep: 1-1/4 hours Cook: 45 min.

Makes

8 servings (2-1/4 quarts)

Although pears and parsnips may seem like an odd combination, the pears bring out the natural sweetness of the parsnips in this winter soup. Don't skip the topping; it's the best part! —Sara Petrie, Grassie, Ontario

Roasted Parsnip and Pear Soup Recipe photo by Taste of Home

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Ingredients

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
TOPPING:
2 tablespoons butter
2 medium pears, thinly sliced
2 teaspoons brown sugar
1/8 teaspoon ground cumin
1/8 teaspoon ground coriander

Directions

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.
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.
Remove bay leaf from soup. Process soup in batches in a blender until smooth; return to pan. Stir in cream; heat through.
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. Top servings with sliced pears.

Nutrition Facts

1 cup: 358 calories, 19g fat (10g saturated fat), 47mg cholesterol, 911mg sodium, 48g carbohydrate (25g sugars, 7g fiber), 4g protein.

Roasted Parsnip and Pear Soup

Ingredients

Directions

Nutrition Facts

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