Parsnip and Pear Soup

By TallestFraggle

Ingredients

• 2 lbs parsnips, ends trimmed, peeled
• 1 medium red or sweet onion, peeled and quartered
• 2 cloves garlic, whole but not peeled
• Sea salt & black pepper
• 1-2 Tbsp olive oil
• 1 large pear (or 2 medium), any variety, peeled and cubed
• 2 cups homemade chicken stock, or low-sodium store-bought (I use Swanson 99% Fat Free)
• 1-2 Tbsp minced fresh thyme (or parsley, marjoram, chives, or a mixture), to taste
• 1/4 cup heavy cream (optional)

Details

Servings 6

Preparation

Step 1

Preheat oven to 375°F.

Place parsnips, onion and garlic on a rimmed baking sheet; season with salt, pepper and olive oil, and toss to coat. Roast for 30-40 minutes, or until vegetables are lightly browned. Remove pan from oven, and set aside for 10 minutes.

Cut parsnips into chunks and put in a soup pot on the stove with onion, peeled garlic, pear, and chicken stock, plus water to almost cover the vegetables.

Bring to a boil, then reduce heat to simmer and cook, uncovered, until the pear is tender (15 minutes). Add herbs; cook 5 minutes more.

Use an immersion blender to purée the soup in the pot (or purée in batches in a blender). Add cream if you wish. Season with sea salt and lots of freshly-ground black pepper, to taste. Serve hot, garnished with snips of fresh herbs.