pear & parsnip soup
6
Serves
-
Prep Time
-
Cook Time
This is a wonderful entrée soup but I also like it as a canapé served in a shot glass with a slice of dehydrated pear or a strip of crispy prosciutto on top. Halve the recipe if you are making it for a canapé.
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Ingredients
For the pear & parsnip soup
- 1 tablespoon butter
- 1 teaspoon olive oil
- 1 onion — diced
- 2 cloves garlic — crushed
- 1.3kg parsnips — peeled and chopped
- 700g pears — peeled and chopped
- 5½ cups chicken stock
- Salt and ground black pepper, to taste
- 200ml cream
Method
For the pear & parsnip soup
- Combine the butter and oil in a large saucepan over a medium heat. Sauté the onion for about 5 minutes until translucent.
- Add the garlic and stir for 1 minute.
- Add the parsnips and pears and cook for a few minutes to caramelise.
- Add the stock and season with salt and pepper.
- Bring to the boil, then reduce the heat and simmer for about 20 minutes or until the parsnip is fork tender.
- Transfer to a food processor or use a stick blender to purée the mixture until smooth.
- Blend in the cream. Taste and adjust seasonings.