Roasted Parsnip and Pear Soup
Total TimePrep: 1-1/4 hours Cook: 45 min.
Makes8 servings (2-1/4 quarts)
This is a delicious soup. I followed the recipe carefully, however, I skipped the topping. No need for it. The soup is perfect as is. I fear the topping would have made the soup overly sweet. Enjoy with a piece of homemade toasted oatmeal bread and/or a side salad with a simple oil & vinegar dressing. Focus on the flavors of the soup.
I cut up the 3 medium leeks white parts only but it seems like a lot. Can someone share how many cups you should have for the soup please?
My girlfriend and I love this recipe. The flavor is very complex, but still smooth and comforting. I make it basically as shown, but with 1 lb of parsnips, and I use a glass baking dish to cook the parsnips in and haven't had any issues with time or temperature.
Good recipe. I did add extra spice to the soup...a pinch of cayenne and curry powder and extra pepper.
It seemed too sweet and was lacking flavor. Added additional fresh herbs and seasoning to resuce it but my guests still didn't enjoy it
After i blended it smooth i just popped it in a crock pot.Add the milk a few minutes before plateing.
We made this as a trial run as the app. course for Christmas dinner. It was quite good, sweet and savory. It was hearty so the serving sizes are small. Suggestions include turning down the heat of the oven. After 25 minutes of 425 deg heat, my parsnips were nearly burnt on the bottom. I turned the oven down to 350 when I added the pears and cut the time from 25 min. to 10, which was plenty.