Soups are a great way to stay warm during the wintery cold season. Rich in vitmain C and K, parsnips are considered winter vegetables, since low soil temperatures are necessary to grow and develop their flavor. While parsnips resemble a lighter colored version of carrots, they have a sweeter taste, especially when cooked.
This soup pairs parsnips with Anjou pears, which have a creamy white flesh and are aromatic, juicy, and sweet. They are ideal for this soup because of its buttery texture. If Anjou pears can’t be found, you can substitute them for the more popular Bosc pears (but these tend to have a more gritty texture).
Total Time: 1hr
Yield: 6 servings
3 tbsp. olive oil
2 tbsp. salted butter
3 lb. parsnips, peeled and diced
2 Anjou pears, peeled and diced
2 celery ribs, chopped
1 medium leek, use white part and chopped
4 shallots, peeled and chopped
3 cans of 14.5 oz. chicken broth (low sodium, low fat)
4 cups water
2 tbsp. cooking wine
2 tbsp. heavy cream
1 stalk of thyme (for garnishing)
1 tbsp. crushed black pepper (for garnishing)
1) Melt butter in a stock pot over medium-high heat, then add olive oil. Sauté shallots and leek for 6-8 minutes until soft and lightly browned.
2) Add chopped parsnips, celery, Anjou pears, and cooking wine to the stock pot. Cook for 5 minutes.
3) Pour in chicken broth and water to cover vegetables and bring to a boil. Cover with lid, reduce heat to low, and simmer 40-45 minutes until all vegetables are tender.
4) Using an immersion blender or tabletop blender, blend the mixture until smooth and there are no large pieces. (Note: be careful with the hot liquid as it may splatter while blending).
5) Serve with heavy cream and garnish with either thyme or crushed black pepper.