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
Roasted Parsnip and Pear Soup
Prep Time
1 hour 15 min
Cook Time
45 min
Yield
8 servings (2 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
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.
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