Roasted Parsnip and Pear Soup
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
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
Reviews
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.