Roasted Vegetable Soup

Creamy Carrot Parsnip Soup

Curried Parsnip Soup

Roasted Pear Salad

Sweet Potato and Pear Soup

Baked Parsnips

Chicken and Pear Salad

Roasted Tomato and Pepper Soup

Chicken with Caramelized Pears

Acorn Squash & Pear Soup

Roasted Parmesan Carrots

Cheddar Pear Soup

Slow Cooker Parsnip and Apple Soup

Butternut Squash & Pear Soup

Home Dishes & Beverages Soups Cream Soups

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)

Updated: Feb. 10, 2022

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

Next Recipe

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

Recommended Video

More from Taste of Home