Roasted Parsnip and Pear Soup Recipe

Parsnip Soup
Roasted Parsnip and Pear Soup

Today’s featured recipe from my kitchen is Roasted Parsnip and Pear Soup.  The combination of the somewhat nutty flavor of the parsnips pairs well with the sweetness of the Bosc Pears.  They balance each other well in this savory soup.

My grandparents always left a clump of parsnips in the garden over the winter, claiming they tasted sweeter when harvested the following spring after the cold winter weather turned some of their starch into sugar. In any event, no parsnips in their garden were to be harvested until at least after the first few frosts in the late fall. Today, parsnips are available in supermarkets and at farmers’ markets year-round.

The ivory-colored root vegetable is a member of the carrot family but parsnips have a distinctly different flavor from carrots. Some claim parsnips have an almost spicy earthy flavor, bordering on a hint of spices like nutmeg and cinnamon. Parsnips can be prepared in numerous ways and they are a staple in my household.  I use some parsnip in many of the soups I make, including Turkey Vegetable, as it imparts wonderful flavor. In my opinion, roasting parsnips will add depth to their flavor profile which is why I am roasting them for this particular soup in which they are the primary ingredient.

In terms of health benefits, parsnips are high in fiber and are considered to be a good source of Vitamins C, E, and K as well as folate and manganese.

Parsnip Soup
Parsnip and Pear Soup

This soup freezes very well, provided no fat-reduced milk is used in it – just don’t do that to any cream-based soup, regardless if it is to be frozen or not.  Cream-based soups are meant to have a velvety, creamy texture that just simply cannot effectively be achieved when low-fat or skim milk is used.

Roasted Parsnip and Pear Soup, while it can certainly be served on its own with a favorite bread, makes a wonderful addition to the soup course of a meal.  The soup also makes a fine accompaniment as a side to a sandwich for a great lunch or light supper.

Parsnip Soup
Roasted Parsnip and Pear Soup

[Printable recipe follows at end of post]

Roasted Parsnip and Pear Soup

Ingredients:

1 lb parsnips, peeled and coarsely chopped into 2” chunks
½ garlic bulb
1½ tbsp olive oil to toss with parsnips and garlic
½ tsp nutmeg
¼ tsp coriander
Salt and Pepper

2 Bosc Pears, peeled, cored, and coarsely chopped
1-2 tsp olive oil to toss with the pears

1½ tbsp olive oil
3 tbsp butter
1 leek (white and light green parts only), sliced about 1/8” thick
1 cup potato, peeled and diced
2/3 cup celery, chopped
1/3 cup shallots, finely chopped

4 cups chicken or turkey stock
1 bay leaf
1 star anise
½ tsp dried Rosemary, crushed
¼ – ½ tsp turmeric
¼ tsp cardamom

1 tbsp pure maple syrup
1 tsp lemon juice

2/3 cup whipping cream
½ cup whole milk

2/3 cup medium Cheddar cheese, shredded
3 tbsp Parmesan cheese, finely grated

Method:

Preheat oven to 425°F. Line rimed baking sheet with tin foil and spray with cooking spray. Peel and chop parsnips into 2” chunks and place in medium-sized bowl. Add the half garlic bulb. Toss with olive oil, nutmeg, coriander, salt, and pepper. Spread parsnips and garlic, single layer on baking sheet. Roast, uncovered, 18-20 minutes. Meanwhile, peel, core, and coarsely chop the Bosc pears. Drizzle with just enough olive oil to coat pears. Turn parsnips over and add pears to the roasting pan. Roast 15 minutes longer or until parsnips are tender.

In Dutch oven, heat 1½ tbsp olive oil over medium high heat. Add the butter. When butter is melted, add the leek, potato, celery, and shallots. Cook, stirring constantly, for 4-5 minutes. Add the chicken or turkey stock, bay leaf, star anise, Rosemary, turmeric, and cardamon. Bring mixture to a boil then reduce heat to simmer and cook slowly, uncovered, for about 20 minutes, stirring occasionally. Remove from heat and discard the bay leaf and star anise. Stir in the maple syrup and lemon juice. Cool for about 30 minutes.

Working in batches, purée mixture in blender until smooth. Transfer mixture back to soup pot. Stir in whipping cream and milk. When heated, stir in cheeses until melted. Season further with salt and pepper to taste. Garnish if and as desired. Serve hot with bread or rolls of choice.

Yield: Apx 5-6 servings

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Parsnip Soup

Roasted Parsnip Soup

 

Printable Recipe:

Roasted Parsnip and Pear Soup

This creamy soup is a delicious and comforting fall and winter treat. Hearty enough for a main meal, it also makes a lovely starter to a meal or a side to a favorite sandwich.
Keyword parsnip, parsnip soup, soup,
Servings 6
Author My Island Bistro Kitchen

Ingredients

  • 1 lb parsnips, peeled and coarsely chopped into 2” chunks
  • ½ garlic bulb
  • tbsp olive oil to toss with parsnips and garlic
  • ½ tsp nutmeg
  • ¼ tsp coriander
  • Salt and Pepper
  • 2 Bosc Pears, peeled, cored, and coarsely chopped
  • 1-2 tsp olive oil to toss with the pears
  • tbsp olive oil
  • 3 tbsp butter
  • 1 leek, white and light green parts only, sliced about 1/8” thick
  • 1 cup potato, peeled and diced
  • 2/3 cup celery, chopped
  • 1/3 cup shallots, finely chopped
  • 4 cups chicken or turkey stock
  • 1 bay leaf
  • 1 star anise
  • ½ tsp dried Rosemary, crushed
  • ¼ - ½ tsp turmeric
  • ¼ tsp cardamom
  • 1 tbsp pure maple syrup
  • 1 tsp lemon juice
  • 2/3 cup whipping cream
  • ½ cup whole milk
  • 2/3 cup medium Cheddar cheese, shredded
  • 3 tbsp Parmesan cheese, finely grated

Instructions

  1. Preheat oven to 425°Line rimed baking sheet with tin foil and spray with cooking spray. Peel and chop parsnips into 2” chunks and place in medium-sized bowl. Add the half garlic bulb. Toss with olive oil, nutmeg, coriander, salt, and pepper. Spread parsnips and garlic, single layer on baking sheet. Roast, uncovered, 18-20 minutes. Meanwhile, peel, core, and coarsely chop the Bosc pears. Drizzle with just enough olive oil to coat pears. Turn parsnips over and add pears to the roasting pan. Roast 15 minutes longer or until parsnips are tender.
  2. In Dutch oven, heat 1½ tbsp olive oil over medium high heat. Add the butter. When butter is melted, add the leek, potato, celery, and shallots. Cook, stirring constantly, for 4-5 minutes. Add the chicken or turkey stock, bay leaf, star anise, Rosemary, turmeric, and cardamon. Bring mixture to a boil then reduce heat to simmer and cook slowly, uncovered, for about 20 minutes, stirring occasionally. Remove from heat and discard the bay leaf and star anise. Stir in the maple syrup and lemon juice. Cool for about 30 minutes.
  3. Working in batches, purée mixture in blender until smooth. Transfer mixture back to soup pot. Stir in whipping cream and milk. When heated, stir in cheeses until melted. Season further with salt and pepper to taste. Garnish if and as desired. Serve hot with bread or rolls of choice.

Recipe Notes

Yield: Apx 5-6 servings

 

For Other tasty Soup, Stew, Chowder, Chili, and Stock Recipes from My Island Bistro Kitchen, click on the links below:

Chili
Classic Chili
Chicken and Pumpkin Chili

Cream-based Soups
Classic Cream of Broccoli and Cheese Soup
Classic Roasted Butternut Squash Soup
Cream of Roasted Asparagus Soup
Cream of Roasted Cauliflower Soup
Cream of Roasted Tomato Soup
Cream of Winter Root Vegetable Soup
Homemade Cream of Celery Soup
PEI Potato Leek Soup

Broth-based Soups
Minestrone
Classic Homemade Turkey Vegetable Soup
Cock-a-Leekie Soup
Ham Lentil Soup
Hamburger Soup
Old-fashioned Boiled Ham Dinner

Stews
Irish Stew
Rich and Hearty Goulash

Stocks
Homemade Turkey Stock
Homemade Beef Stock

Chowders
PEI Mussel Chowder
PEI Lobster Chowder
Turkey Chowder

Classic Tuna Melts Recipe

Tuna Melts
Classic Tuna Melts

When I want a quick and easy light meal, I will often make these Classic Tuna Melts.  They are super easy to make and are wonderfully tasty.  It’s amazing what can be done with a simple can of tuna and a few staple ingredients!

I used to make this mixture and stuff it in finger rolls and heat them in the oven.  That still works but they present really well on sliced English muffin halves.  Use regular or gluten-free English muffins of choice and toast them before adding the topping.

Mix up the topping in the order in which the ingredients are listed.  If you don’t have pickle relish, chop up some bread and butter pickles, dill pickles, or gherkins and use them.  Use either red or green pepper, whichever suits your fancy (or whichever you happen to have on hand).  Divide the mixture between the four English muffin halves and spread it to the edges of the muffins.  Sprinkle grated cheddar cheese on top.  Broil quickly,  just until the cheese is melted.  Watch them like a hawk as these only need a minute or two and they burn quickly!

Tuna Melts
Classic Tuna Melts

These Tuna Melts are meant to be served hot so quickly garnish them with some colorful microgreens or chopped fresh parsley for eye appeal. Serve the Tuna Melts with potato chips or, for a healthier option, a green side salad.

This recipe will make two servings.  However, the recipe is easily scalable if more servings are required.  To scale it down to one serving, use one of the little wee cans of tuna and halve all other ingredients.

This is one of our favorite Sunday night light suppers.  Hope you enjoy them, too!

Tuna Melts
Classic Tuna Melts

[Printable recipe follows at end of posting]

Classic Tuna Melts

Ingredients:

1 – 170g can flaked white tuna (packed in water), drained
¼ cup mayonnaise
2 tsp Dijon mustard
2 tbsp celery, finely chopped
1 tbsp sweet pickle relish
1 tbsp red onion, finely chopped
1 tbsp red or green pepper, chopped
1½ tsp fresh dill, chopped
1/8 tsp garlic salt
Pinch of freshly ground pepper

2 English muffins, halved and toasted

6 – 8 tbsp shredded Cheddar cheese

Microgreens or chopped fresh parsley for garnish (optional)

Method:

In small bowl, break up tuna with fork. Blend in the mayonnaise and Dijon mustard. Stir in the celery, pickle relish, red onion, red or green pepper, dill, garlic salt, and pepper. Mix well.

Place oven rack in upper third of oven. Set broiler to high.

Place toasted English muffin halves on tinfoil-lined baking sheet. Divide the mixture between the English muffin halves and, with knife, spread mixture to edges of muffin halves. Top each with shredded Cheddar cheese.

Place English muffins in oven and broil just until cheese is melted, approximately 1½ – 2 minutes. Watch carefully as these can easily burn quickly.

Garnish with microgreens or chopped fresh parsley, if desired, and serve immediately alongside potato chips or a side green salad.

Yield: 2 servings

Did you Know?

You can join the Facebook page for My Island Bistro Kitchen:  https://www.facebook.com/MyIslandBistroKitchen/

Follow “the Bistro” on Twitterhttps://twitter.com/PEIBistro/

See the drool-worthy gallery of mouth-watering food photos from My Island Bistro Kitchen on Instagramhttps://www.instagram.com/peibistro/

Follow “the Bistro” on Pinterest at https://www.pinterest.ca/peibistro/

(and you can pin any of the Pinterest-ready photos below to your favorite Pinterest boards)

Of course, by subscribing to receive an email notification of new posts and recipes, you can be among the first to know when I publish a new post or recipe. Simply enter your name and email address in the Subscription block over on the right-hand side of my home page.

Pin Me To Pinterest!

Tuna Melts
Classic Tuna Melts

 

Tuna Melts
Classic Tuna Melts

Printable Recipe:

Classic Tuna Melts

Packed with flavor, these Tuna Melts, topped with melted cheese, are classic open-faced sandwiches. Best served hot with potato chips or a green salad.
Course Sandwich
Cuisine Canadian
Keyword tuna, tuna melts
Servings 2
Author My Island Bistro Kitchen

Ingredients

  • 1 – 170g can flaked white tuna (packed in water), drained
  • ¼ cup mayonnaise
  • 2 tsp Dijon mustard
  • 2 tbsp celery, finely chopped
  • 1 tbsp sweet pickle relish
  • 1 tbsp red onion, finely chopped
  • 1 tbsp red or green pepper, chopped
  • tsp fresh dill, chopped
  • 1/8 tsp garlic salt
  • Pinch of freshly ground pepper
  • 2 English muffins,halved and toasted
  • 6 – 8 tbsp shredded Cheddar cheese
  • Microgreens or chopped fresh parsley for garnish (optional)

Instructions

  1. In small bowl, break up tuna with fork. Blend in the mayonnaise and Dijon mustard. Stir in the celery, pickle relish, red onion, red or green pepper, dill, garlic salt, and pepper. Mix well.
  2. Place oven rack in upper third of oven. Set broiler to high.
  3. Place toasted English muffin halves on tinfoil-lined baking sheet. Divide the mixture between the English muffin halves and, with knife, spread mixture to edges of muffin halves. Top each with shredded Cheddar cheese.
  4. Place English muffins in oven and broil just until cheese is melted, approximately 1½ - 2 minutes. Watch carefully as these can easily burn quickly.
  5. Garnish with microgreens or chopped fresh parsley, if desired, and serve immediately alongside potato chips or a side green salad.