November 19, 2017
canola or olive oil, for cooking
1 onion, chopped
2 garlic cloves, crushed
2-3 parsnips, peeled and chopped
1 large ripe pear or tart apple, cored and chopped
2 tsp fresh thyme
4 cups (1 L) chicken or vegetable stock
1 cup heavy (whipping) cream or half & half
salt and freshly ground black pepper, to taste
1In a medium pot, heat a drizzle of oil over medium-high heat and sauté the onion for 4–5 minutes, until soft. Add the garlic and cook for another minute.
2Add the parsnips, pear (or apple), thyme, and stock along with 2 cups of water and bring to a simmer. Cook for 20–30 minutes, until the parsnips are very soft.
3Add the cream, season with salt and pepper, and purée the soup right in the pot with a hand-held immersion blender, or carefully transfer it in batches to a blender to purée until smooth. Serves 4–6.