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Parsnip Pear Soup

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.