There is something about the change of season that makes me crave soup. I see the bare trees, the snow tipped mountains and I start sautéing an onion with the intention of creating soup.
This Pear and Parsnip soup was on the menu at a restaurant I worked at in my late teens, The Grand, in Courtney Place in Wellington for anyone that may remember.
It might sound like an unusual combination, however the earthiness of the parsnips and the sweetness of pears are such a lovely marriage of flavours.
To make the Pear & Parsnip Soup, you sauté some onion & garlic in butter and olive oil. then add the peeled, & chopped parsnips and pears and pour in teh chicken stock.
Simmer until parsnips are cooked though. Turn off and blend well, and add cream.
Here is the recipe for you to create this winter warmer.
Pear and Parsnip Soup
Ingredients
- 1 tablespoon Butter
- 1 teaspoon olive oil
- 1 medium onion diced
- 1 teaspoon garlic, minced
- 700 grams Pears peeled, cored and roughly chopped into thumb sized pieces
- 1.3 kgs parsnip peeled, and roughly chopped into thumb sized pieces
- 200 mls of cream
- 1.4 Litres chicken stock
- Salt & Pepper
- Garnish
- 4 tablespoons of Cream
- ¼ cup flat leaf parsley leaves
Instructions
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In a large pot over a medium heat, melt your butter and oil. Add onion and sauté gently until translucent. Around 5 minutes. Stir occasionally.
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Add the garlic and cook for 1 minute stirring so it doesn’t catch.
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Add the parsnip, pears, chicken stock and a generous pinch of salt and pepper.
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Bring it to a boil, then turn down to a simmer. Cook until parsnips are cooked through and soft, around 15 minutes.
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To blend, I like to use a stick wand, this means that you can do it while the soup is still warm, however if using a blender, I would leave it to cool a little so that the blender doesn’t… explode, or your glass jug doesn’t crack (speaking from experience here with a cracked jug!).
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Blend or whizz until smooth and add your cream. Taste and adjust seasoning if needed. I think the soup needs a decent amount of salt.
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To serve, ladle into bowls and garnish with parsley and cream.
