Creamy Parsnip and Pear Soup
Ingredients
The base
-
2
tablespoons
unsalted butter or olive oil
-
1
cup
shallots or onions, small diced
-
kosher salt
-
2
cups
parsnips, peeled and roughly chopped
-
½
cup
celery root (optional)
-
1
tablespoon
fresh thyme leaves, minced
The additions
-
1 to 2
cups
pear, peeled and roughly chopped
-
1
cup
dry white wine
-
5
cups
homemade chicken stock or vegetable stock
-
½
cup
half-and-half or cream
-
to taste
pear vinegar or other vinegar
-
to taste
truffle oil (optional)
-
to taste
pepper
-
as needed
bread for serving
Instructions
- Melt the butter in a medium stockpot over medium-low heat, add shallots or onions with a pinch of salt, and sweat for 2 to 3 minutes.
- Add parsnips, celery root (if using), minced thyme, and another pinch of salt, and continue to sweat for 5 to 6 minutes.
- Stir in the pear and cook for an additional 4 to 5 minutes.
- Pour in the white wine, increase the heat to high, and reduce by half, simmering until the alcohol smell dissipates.
- Add the stock and a pinch of salt, bring to a boil, then reduce to a simmer and cook for 45 minutes.
- Remove from heat and stir in the half-and-half or cream.
- Purée the soup until smooth using a blender or immersion blender.
- Season to taste with vinegar, drizzle with truffle oil if using, and add black pepper.
- Serve with crusty bread.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
12g
Total carbohydrates
35g
Total protein
5g
Sodium
300mg
Cholesterol
20mg
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