Roasted Parsnip & Pear Soup

Roasted Pear & Parsnip Soup
Serves 6
Wow! This smells great and has an absolutely amazing flavor -- very complex, but still smooth and comforting. Also, no modifications are needed to be gluten free. My parents have a pear tree that I always get a ton of fruit from in the fall and I try to find unique ways to use it. This recipe is adapted from one I originally ran across in a Taste of Home magazine a few years ago. Mainly, I've made it a little easier to prepare, and adjusted a few of the ingredient levels for convenience.
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Prep Time
30 min
Cook Time
1 hr 30 min
Prep Time
30 min
Cook Time
1 hr 30 min
390 calories
53 g
53 g
19 g
5 g
11 g
557 g
258 g
28 g
0 g
7 g
Nutrition Facts
Serving Size
557g
Servings
6
Amount Per Serving
Calories 390
Calories from Fat 171
% Daily Value *
Total Fat 19g
30%
Saturated Fat 11g
54%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 53mg
18%
Sodium 258mg
11%
Total Carbohydrates 53g
18%
Dietary Fiber 9g
38%
Sugars 28g
Protein 5g
Vitamin A
29%
Vitamin C
42%
Calcium
11%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 lb parsnips, chopped
  2. 2 T. olive oil
  3. 3/4 t. nutmeg
  4. 1/4 t. salt
  5. 1/8 t. pepper
  6. 3 large pears (barely ripe baking type), chopped
  7. 3 leeks, white portions (~3"), thinly sliced
  8. 2 stalks celery, thinly sliced
  9. 2 shallots, thinly sliced
  10. 1/4 c. butter
  11. 2 c. chicken stock
  12. 4 c. water
  13. 1/4 c. maple syrup
  14. 1 bay leaf
  15. 2 t. minced thyme
  16. 1/2 c. heavy cream
  17. 2 T. butter
  18. 2 t. brown sugar
  19. 1/8 t. cumin
  20. 1/8 t. coriander
  21. 1 medium pear, sliced
Instructions
  1. Preheat oven to 425°F.
  2. Place parsnips in a 13" x 9" baking dish. Sprinkle oil, nutmeg, salt, and pepper over parnips, then mix to coat.
  3. Bake parsnips for 25 minutes. Add pears. Bake for another 25 minutes.
  4. While pears cook, melt butter in stockpot. Add leeks, celery, and shallots. Cook 7-8 minutes to extract flavors.
  5. Add roasted parsnips & pears. Add broth, water, syrup, and herbs.
  6. Bring to a boil, then simmer uncovered for 30 minutes.
  7. Use an immersion blender to purée the soup, then stir in the cream.
  8. Combine the butter, sugar, cumin, and coriander in a small skillet.
  9. Heat until sugar melts, then add pears. Sauté until slightly translucent.
  10. Serve soup topped with a few slices of pear, with a bit of the sauce drizzled over top.
Adapted from Taste of Home
beta
calories
390
fat
19g
protein
5g
carbs
53g
more
Adapted from Taste of Home
Doogie's Blog http://areciv.com/blog/

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