pear & parsnip soup




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.



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


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.