Parsnip Pear Soup

Name: Parsnip Pear Soup
Ingredients: 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

AuthorJulie

Yields1 Serving

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

In 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.

Add 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.

Categorysoup