Creamy Parsnip & Pear Soup

If there is one soup you need to try this winter, it should be this one. This soup is a thing of beauty. Parsnips, leeks and pear cooked lovingly in butter, stock and cream. Blended into an ultra-smooth, luxurious soup (I used my trusty Greenis 8880T Smart Power Blender). The pear is a delightful addition as it adds a perfectly balanced sweetness that just works with the earthiness of the parsnips. Adorned with crispy pancetta lardons, toasted hazelnuts and thyme leaves, this soup is truly something special.
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Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Soup
Servings 4

Ingredients
  

Soup:

  • 2-3 leeks thinly sliced
  • 600 g parsnips peeled, cut into thin wedges (remove fibrous/hard parts in the centre)
  • 2 forelle pears cored and cut into chunks
  • 1 tsp (5 ml) dried tarragon
  • 1 tsp (5 ml) dried rosemary and thyme
  • 750 ml vegetable or chicken stock
  • freshly ground pepper and salt
  • ½ c (125 ml) cream

To serve:

  • 1 pear thinly sliced and roasted at 180 Degrees Celsius (on a lined baking tray) for 15 - 20 minutes
  • 100 g pancetta or streaky bacon lardons fried
  • 50 g hazelnuts toasted and chopped
  • fresh thyme leaves
  • Extra Virgin Olive oil
  • Toasted sourdough

Instructions
 

  • Saute the leeks, parsnips, pear and dried herbs until softened and fragrant.
  • Add the stock, cover and simmer until parsnips are soft (+- 40 minutes).
  • Add the cream and heat through.
  • Blend until smooth and season to taste. Add more stock or cream if a thinner soup is preferred.
  • Serve in heated bowls, topped with roasted pear slices, pancetta, hazelnuts, fresh thyme and a drizzle of olive oil.
  • Enjoy with crispy toasted sourdough.
  • Glorious.

Notes

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