Parsnip Pear Soup

Parsnip Pear Soup


October 23, 2010

You're going to puree everything anyway, so don't worry about how you chop it.

  • Makes: Serves 4-6.


canola or olive oil, for cooking

a blob of butter

1 onion, peeled and chopped

1 celery stalk, chopped

1 ripe pear, chopped (don't peel it)

1 tsp. curry powder

6 cups chicken stock

2 lbs parsnips, peeled and chopped

1 small thin-skinned potato, chopped

1 bay leaf

1 tsp. salt

1/2 tsp. pepper and nutmeg

1 can evaporated milk, or a big glug of half & half


1In your soup pot set over medium-high heat, heat a drizzle of oil and spoonful of butter and saute the onion and celery for about 5 minutes, until soft. Add the pear and curry and cook a few more minutes.

2Add the stock, parsnips, potato, bay leaf, salt, pepper and nutmeg. Bring to a simmer and cook until the parsnips are very tender. Puree with a hand held immersion blender (or transfer in batches to your blender) until smooth, adding the cream or evaporated milk at some point.


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