Roasted Parsnip and Pear Soup
Servings Prep Time
9servings 20minutes
Cook Time
Servings Prep Time
9servings 20minutes
Cook Time
  • 1 1/2lbs parsnips
  • 2Tbsps olive oil
  • 3/4tsp nutmeg
  • 1/4tsp salt
  • 1/8tsp black pepper
  • 3medium pears
  • 3medium leekswhite parts only
  • 2 celery stalksrough chopped
  • 3 shallotsrough chopped
  • 1/4cup butter
  • 6cups chicken stockSubstitute vegetable broth for vegetarian
  • 1 bay leaf
  • 1tsp fresh thyme
  • 1/2cup whipping cream
  1. Preheat oven to 425 degrees.
  2. Peel and rough chop parnsips. Toss them with olive oil, nutmeg and salt and pepper. Roast on a large greased baking sheet uncovered, about 25 minutes. Stir mid-way.
  3. While parnsips are roasting peel and rough chop the pears. Add the pears to the roasting parsnips at the end of the 25 minutes reference above. Continue to roast parsnips and pears another 20-25 minutes until parsnips are tender. Stir occasionally.
  4. In a large dutch oven (5 qts or more) melt butter. Clean and thinly slice the leeks, white portion only. Add the leeks, shallots and celery to the butter and sauté about 6 minutes.
  5. Add the broth, bay leaf and thyme to the pot. Add the roasted parsnips and pears. Bring the mixture to a boil and simmer for 30 minutes.
  6. Allow to cool slightly. You can pureé the mixture with an immersion blender or in batches in a blender.
  7. Add cream and bring mixture back to serving temperature.
  8. Note: You can freeze the pureé and add the cream when reheating just before serving.
Recipe Notes
Nutrition Facts
Roasted Parsnip and Pear Soup
Amount Per Serving
Calories 242 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 7g 35%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 31mg 10%
Sodium 483mg 20%
Potassium 442mg 13%
Total Carbohydrates 28g 9%
Dietary Fiber 6g 24%
Sugars 11g
Protein 4g 8%
Vitamin A 19%
Vitamin C 32%
Calcium 6%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.