Pear, Parsnip & Ginger Soup
This Pear, Parsnip & Ginger Soup recipe delivers a creamy blend of seasonal flavors that can be served hot or chilled.
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Pear, Parsnip & Ginger Soup
This Pear, Parsnip & Ginger Soup recipe delivers a creamy blend of seasonal flavors that can be served hot or chilled.
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Recipe byReese Amorosi
| Servings | Prep Time |
| 8 | 20minutes |
| Cook Time |
| 90minutes |
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Ingredients
- 6 pearspeeled, cored, chopped
- 6 parsnipspeeled
- 1 Vidalia onionmedium, chopped
- 2 celery stalkschopped
- 2-3TB fresh gingergrated
- 2TB olive oilfor roasting
- 1TB olive oilfor sauteeing
- 1TB butter
- 4cups vegetable stock
- 1cup heavy creamor non-dairy milk
- Kosher salt
- pepper
- sage leavesgarnish
Instructions
- Preheat oven to 425. Place parsnips in a roasting pan and brush with 2 tablespoons of olive oil. Roast for 20-25 minutes until the parsnips soften and start to brown (caramelize). Remove from oven to cool.
- While the parsnips are roasting, melt the butter and remaining tablespoon of olive oil to a Dutch oven or soup pot. Add the onions, celery and pears and saute for 10-15 minutes until all ingredients have softened. Set aside.
- Place parsnips in food processor, add pear/onion/celery mix and pulse until smooth. Depending on the size of your machine you may need to do this in several batches.
- Move squash mixture from food processor into a large pot. Stir in the vegetable stock, heavy cream and ginger. Taste the soup to check for seasoning – you may want to add salt and pepper.
- Simmer the soup over medium-low heat for 30-60 minutes to give the ingredients time to marry. Place in bowls or cups and serve as is or add garnish.