ROASTED PARSNIP AND PEAR SOUP WITH TOASTED HAZELNUTS

By heathermcginnis

Went to a cooking class at Schoolhaus .. loved the class and loved the soup ...

Ingredients

• 2 large parsnips, peeled and cut into pieces
• 1 Bartlett or Bosc pear, unpeeled and cut into wedges
• 4 cloves garlic
• 2 sprigs of fresh thyme
• olive oil to coat
• salt and pepper
• 1 medium onion, diced
• 1 stalk celery, diced
• 4 cups vegetable stock
• 1/2 cup hazelnuts, toasted and coarsely chopped

Preparation

Step 1

Preheat oven to 350 degrees.

Toss the parsnips, pear, garlic and thyme with olive oil to coat and season with salt and pepper. Take care with the salt. Roast covered for 30 minutes. Then remove cover and bake an additional 30 minutes until the vegetables are tender.

In a large pot heat 1 tbsp of oil and saute the onion and celery till translucent - about 5 minutes.

Add all of the roasted vegetables including the garlic and thyme and then add the stock. Cook for 20 minutes.

While the soup is cooking - toast the hazelnuts and remove the skins.

Remove the garlic and thyme from the soup. Puree till smooth. Season to taste. Top with toasted hazelnuts.