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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.