Parsnip, Pear, And Apple Soup

1. 1

   Preheat oven to 375 degrees F (190 degrees C).

2. 2

   Toss parsnips with 2 tablespoons olive oil in a bowl; spread parsnips onto a baking sheet.

3. 3

   Bake in the preheated oven until slightly tender, 20 to 25 minutes. Reduce oven heat to 350 degrees F (175 degrees C).

4. 4

   Toss apples and pears with 2 tablespoons olive oil in a bowl. Push parsnips to one side of the baking sheet and spread apples and pears onto the other side of the baking sheet.

5. 5

   Bake in the oven until fruit is soft and caramelized, 15 to 20 minutes.

6. 6

   Heat remaining olive oil in a large pot over medium heat. Cook and stir leeks in hot oil until leeks are soft, about 5 minutes. Sprinkle balsamic vinegar over leeks. Stir parsnips, apples, pears, chicken stock, and rosemary into leeks. Bring to a simmer and cook until fruits and vegetables are completely tender and easily mashed against the side of the pot, about 20 minutes.

7. 7

   Puree vegetable mixture using an immersion blender (or blend in batches in a blender) until soup has an applesauce-like consistency.

* Per serving · 4 servings · Values may vary.

No additional tips available.