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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

  1. 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.
  2. Add the garlic and cook for 1 minute stirring so it doesn’t catch.
  3. Add the parsnip, pears, chicken stock and a generous pinch of salt and pepper.
  4. Bring it to a boil, then turn down to a simmer. Cook until parsnips are cooked through and soft, around 15 minutes.
  5. 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!).
  6. 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.
  7. To serve, ladle into bowls and garnish with parsley and cream.