Roasted Parsnip And Pear Soup Recipe

Name: Roasted Parsnip And Pear Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 pounds parsnips, peeled and coarsely chopped (about 4 cups); 2 tablespoons olive oil; 3/4 teaspoon ground nutmeg; 1/4 teaspoon salt; 1/8 teaspoon pepper; 3 medium pears, peeled and chopped; 1/4 cup butter, cubed; 3 medium leeks (white portion only), thinly sliced; 2 celery ribs, chopped; 3 shallots, chopped; 6 cups chicken broth; 1/4 cup maple syrup; 1 bay leaf; 1 teaspoon minced fresh thyme; 1/2 cup heavy whipping cream; 2 tablespoons butter; 2 medium pears, thinly sliced; 2 teaspoons brown sugar; 1/8 teaspoon ground cumin; 1/8 teaspoon ground coriander

Servings: persons

1-1/2 pounds parsnips, peeled and coarsely chopped (about 4 cups)
2 tablespoons olive oil
3/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon pepper
3 medium pears, peeled and chopped
1/4 cup butter, cubed
3 medium leeks (white portion only), thinly sliced
2 celery ribs, chopped
3 shallots, chopped
6 cups chicken broth
1/4 cup maple syrup
1 bay leaf
1 teaspoon minced fresh thyme
1/2 cup heavy whipping cream
2 tablespoons butter
2 medium pears, thinly sliced
2 teaspoons brown sugar
1/8 teaspoon ground cumin
1/8 teaspoon ground coriander

1
Preheat oven to 425u00b0. Place parsnips in a greased 15x10x1-in. baking pan; toss with oil, nutmeg, salt and pepper. Roast 25 minutes. Stir in pears; roast 15-20 minutes longer or until tender, stirring occasionally.
2
In a Dutch oven, heat butter over medium-high heat. Add leeks, celery and shallots; cook and stir 4-6 minutes or until tender. Stir in parsnip mixture, broth, maple syrup, bay leaf and thyme. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes. Remove from heat; cool slightly.
3
For topping, in a large skillet, heat butter over medium-high heat. Add remaining ingredients; cook and stir 2-4 minutes or until pears are crisp-tender.
4
Remove bay leaf from soup. Process soup in batches in a blender until smooth; return to pan. Stir in cream; heat through. Top servings with sliced pears.

973

kcal

Calories

Fat

Carbs

113

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 20 ingredients. The key ingredients include: 1-1/2 pounds parsnips, peeled and coarsely chopped (about 4 cups), 2 tablespoons olive oil, 3/4 teaspoon ground nutmeg, 1/4 teaspoon salt, and more.

Yes, Roasted Parsnip And Pear Soup 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.

Roasted Parsnip And Pear Soup

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