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.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Servings 4



  • 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


  • 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.


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