Prep Time: 15 minutes
Cooking Time: 45 minutes
Serves: 4 -6
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If there is one soup you need to try this winter, it should be this one. This soup is a thing of beauty.
Parsnips, leeks and pear cooked lovingly in butter, stock and cream. Blended into an ultra smooth, luxurious soup (I used my trusty Greenis 8880T Smart Power Blender). The pear is a delightful addition as it adds a perfectly balanced sweetness that just works with the earthiness of the parsnips. Adorned with crispy pancetta lardons, toasted hazelnuts and thyme leaves, this soup is truly something special.

Parsnip & Pear Soup

Ingredients
Soup:
2-3 leeks, thinly sliced
600 g parsnips, peeled, cut into thin wedges (remove fibrous/hard parts in the centre)
2 forelle pears, cored and cut into chunks
1 tsp (5 ml) dried tarragon
1 tsp (5 ml) dried rosemary and thyme
+- 750 ml vegetable or chicken stock
freshly ground pepper and salt
+- 1/2 c (125 ml) cream

To serve:
1 pear,┬áthinly sliced and roasted at 180 Degrees Celsius (on lined baking tray) for 15 – 20 minutes
100 g pancetta or streaky bacon lardons, fried
50 g hazelnuts, toasted and chopped
fresh thyme leaves
Extra Virgin Olive oil
Toasted sourdough

Method
Saute the leeks, parsnips, pear and dried herbs until softened and fragrant.
Add the stock, cover and simmer until parsnips are soft (+- 40 minutes).
Add the cream and heat through.
Blend until smooth and season to taste. Add more stock or cream if a thinner soup is preferred.
Serve in heated bowls, topped with roasted pear slices, pancetta, hazelnuts, fresh thyme and a drizzle of olive oil.
Enjoy with crispy toasted sourdough.
Glorious.

 

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Food consultant, recipe developer and stylist.

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