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    Home » Appetizers

    Roasted Parsnip and Pear Soup

    Published: Oct 24, 2018 · Modified: Jun 19, 2020 by Carolyn Hetke · This post may contain affiliate links,

    Jump to Recipe Print Recipe

    This delicious Roasted Parsnip and Pear Soup would make a great starter course for entertaining but is hearty enough to make a meal.

     

    Roasted Parsnip and Pear Soup
    Roasted Parsnip and Pear Soup

    I was gifted a jar of this fabulous fall soup by a friend during a very hectic period this fall.  She got the recipe from Epicurious.  I can tell you - I will be making this myself again and again!

    Parsnips are in the same category as cilantro in my mind - you either love 'em or hate 'em.  I happen to like them, especially when they are mixed with carrots.   In this soup if you didn't know there were parsnips you would not be able to put your finger on it.

    You can't actually pick out any one flavour - not the pear, or leeks - but the overall effect is a bit of an earthy sweetness that you only get from roasted root vegetables.

    So, if you are looking for a great fall soup or impressive fall appetizer - read on!

    The soup as per the recipe is quite thick as you can see in the photo.  Feel free to increase the cream or broth to taste  if you prefer a thinner consistency.

    Roasted Pear and Parsnip Soup

    Roasted Parsnip and Pear Soup

    Roasting pears and parsnips brings out the sweetness in both. This is a perfect fall, warming soup.
    Author: Carolyn Hetke

    If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!

    5 from 1 vote
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    Course: Appetizer
    Cuisine: American
    Prep Time: 20 minutes mins
    Cook Time: 1 hour hr 20 minutes mins
    Total Time: 1 hour hr 40 minutes mins
    Servings: 9 servings

    Ingredients

    • 1 ½ lbs parsnips
    • 2 Tbsps olive oil
    • ¾ teaspoon nutmeg
    • ¼ tsp salt
    • ⅛ tsp black pepper
    • 3 medium pears
    • 3 medium leeks white parts only
    • 2 celery stalks rough chopped
    • 3 shallots rough chopped
    • ¼ cup butter
    • 6 cups chicken stock Substitute vegetable broth for vegetarian
    • 1 bay leaf
    • 1 teaspoon fresh thyme
    • ½ cup whipping cream

    Instructions

    • Preheat oven to 425 degrees.
    • 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.
    • 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.
    • 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.
    • 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.
    • Allow to cool slightly. You can pureé the mixture with an immersion blender or in batches in a blender.
    • Add cream and bring mixture back to serving temperature.
    • Note: You can freeze the pureé and add the cream when reheating just before serving.

    Nutrition

    Calories: 242kcal | Carbohydrates: 28g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 31mg | Sodium: 483mg | Potassium: 442mg | Fiber: 6g | Sugar: 11g
    Tried this recipe?Mention @thewineloverski or tag #thewineloverski!

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    Hi! I am Carolyn - the Wine Lover in the Wine Lover's Kitchen! I absolutely love having friends and family around my table with great food and wine to enjoy. If you want great recipes and wine recommendations you have come to the right place!

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