Creamy Parsnip Soup with Pear and Walnuts Recipe

Name: Creamy Parsnip Soup with Pear and Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 3/4 pounds parsnips, peeled and chopped (6 cups); 3/4 pound sunchokes, peeled and chopped (2 cups); 4 garlic cloves, chopped; 4 teaspoons garam masala; 2 teaspoons ground cumin; 1 teaspoon ground turmeric; 1 teaspoon kosher salt, plus more for seasoning; 4 cups water; 3 cups chicken stock or low-sodium chicken broth; 1 1/2 cups heavy cream; 1 tablespoon fresh lemon juice; Pepper; 1 teaspoon extra-virgin olive oil; 1/2 cup walnuts, chopped; 1 garlic clove, minced; 1 tablespoon fresh lemon juice; 1/2 tablespoon walnut oil; 1 small Bosc or dAnjou pear, finely chopped; 1 tablespoon chopped parsley; 1 tablespoon chopped tarragon; Kosher salt; Pepper

Servings: persons

2 tablespoons extra-virgin olive oil
1 3/4 pounds parsnips, peeled and chopped (6 cups)
3/4 pound sunchokes, peeled and chopped (2 cups)
4 garlic cloves, chopped
4 teaspoons garam masala
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon kosher salt, plus more for seasoning
4 cups water
3 cups chicken stock or low-sodium chicken broth
1 1/2 cups heavy cream
1 tablespoon fresh lemon juice
Pepper
1 teaspoon extra-virgin olive oil
1/2 cup walnuts, chopped
1 garlic clove, minced
1 tablespoon fresh lemon juice
1/2 tablespoon walnut oil
1 small Bosc or dAnjou pear, finely chopped
1 tablespoon chopped parsley
1 tablespoon chopped tarragon
Kosher salt
Pepper

1
Make the Soup In a large saucepan, heat the olive oil.
2
Add the parsnips, sunchokes and garlic and cook over moderate heat, stirring, until lightly golden, 5 minutes.
3
Stir in the garam masala, cumin, turmeric and 1 teaspoon of salt.
4
Cook, stirring, until fragrant, 2 minutes.
5
Add the water, chicken stock and cream.
6
Bring to a simmer; cook until the vegetables are soft, 25 minutes.
7
Make the Soup Working in batches, puree the soup in a blender until very smooth.
8
Pour the soup into a clean saucepan and stir in the lemon juice.
9
Season with salt and pepper.
10
Make the Topping In a medium skillet, heat the olive oil.
11
Add the walnuts and cook over moderately low heat, stirring, until golden, 3 minutes.
12
Remove from the heat and stir in the garlic and lemon juice.
13
Scrape the mixture into a small bowl and toss with the walnut oil.
14
Cool to room temperature, then stir in the pear, parsley and tarragon; season with salt and pepper.
15
Serve the soup sprinkled with the topping.

993

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1 3/4 pounds parsnips, peeled and chopped (6 cups), 3/4 pound sunchokes, peeled and chopped (2 cups), 4 garlic cloves, chopped, and more.

Yes, Creamy Parsnip Soup with Pear and Walnuts falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Parsnip Soup with Pear and Walnuts

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