Roasted Parsnip and Pear Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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Once peeled, parsnips may turn dark when exposed to air, so be sure to roast them right after they're chopped. If you want to get a head start on prep, store peeled and chopped parsnips in acidulated water (just add a bit of lemon or lime juice or vinegar to water). 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 |
Directions:
1. 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.
2. 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.
3. 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.
4. 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).
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