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.
- 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
- 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
- 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.
Tried this recipe?Let us know how it was!