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Parsnip Soup

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
My Island Bistro Kitchen 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