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.
- 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.
- Remove bay leaf from soup. Process soup in batches in a blender until smooth; return to pan. Stir in cream; heat through. Top servings with sliced pears. Yield: 8 servings (2-1/4 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 312.78 Kcal (1310 kJ) | ||
| Calories from fat | 119.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.32g | 20% | |
|---|---|---|---|
| Cholesterol | 29.47mg | 10% | |
| Sodium | 673.2mg | 28% | |
| Potassium | 765.75mg | 16% | |
| Total Carbs | 46.17g | 15% | |
| Sugars | 24.77g | 99% | |
| Dietary Fiber | 8.79g | 35% | |
| Protein | 2.85g | 6% | |
| Vitamin C | 35mg | 58% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.8mg | 10% | |
| Calcium | 99.8mg | 10% | |
| Amount Per 100 g | |||
| Calories | 70.94 Kcal (297 kJ) | ||
| Calories from fat | 27.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.02g | 20% | |
|---|---|---|---|
| Cholesterol | 6.68mg | 10% | |
| Sodium | 152.68mg | 28% | |
| Potassium | 173.67mg | 16% | |
| Total Carbs | 10.47g | 15% | |
| Sugars | 5.62g | 99% | |
| Dietary Fiber | 1.99g | 35% | |
| Protein | 0.65g | 6% | |
| Vitamin C | 7.9mg | 58% | |
| Iron | 0.4mg | 10% | |
| Calcium | 22.6mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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