Roasted Parsnip and Pear Soup

Pear and roasted parsnip soup in a white bowl garnished with rosemary and a drizzle of olive oil.

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Roasted Parsnip and Pear Soup

This unique pairing of roasted parsnip and pear soup is equal parts creamy, savory, with just a touch of sweetness.

Prep Time15

Cook Time30

Total Time45

Course: Appetizer, Soup

Cuisine: American

Servings: servings

Calories: 368kcal

Author: Morgan Peaceman

Equipment

Dutch Oven or Large Pot
baking sheet
blender

Ingredients

4 large Parsnips chopped
2 medium Pears diced
2 large Leeks Sliced; light green and white parts
2 tablespoon Olive Oil
3 cups Vegetable Stock
½ cup Heavy Cream
1 teaspoon Coriander
Salt and Pepper to taste
1 sprig Rosemary garnish

Instructions

Preheat the oven to 400º. Chop the parsnips into small pieces and toss in some olive oil. Roast in the oven for 25-30 minutes.
As the parsnips roast, add the leeks and pears to a medium sized dutch oven or pot and sauté until softened.
Once the pears are softened and the parsnips are finished roasting, add everything to a blender, then add the coriander.
Pour in the heavy cream and broth. Blend until very smooth.
Pour the soup back into the pot or dutch oven and simmer on low for 20 minutes.Serve with a drizzle of oil and rosemary sprig.

Notes

Cut the parsnips into small pieces so that they roast evenly and blend up well when added to the blender.

You have the option to roast the pears too, but not necessary as they easily soften when added to the dutch oven with the leeks and olive oil.

Season the soup as you go! Soups are blank canvases when it comes to intensity on flavors like salt and pepper. Start small, then gradually add in the salt (and pepper if you prefer, but maybe white pepper instead of cracked black pepper) as you taste.

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