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Roasted Parsnip and Pear Soup

Total Time

Prep: 1-1/4 hours Cook: 45 min.

Makes

8 servings (2-1/4 quarts)

Although pears and parsnips may seem like an odd combination, the pears bring out the natural sweetness of the parsnips in this winter soup. Don't skip the topping; it's the best part! —Sara Petrie, Grassie, Ontario
Roasted Parsnip and Pear Soup Recipe photo by Taste of Home

Ingredients

  • 1-1/2 pounds parsnips, peeled and coarsely chopped (about 4 cups)
  • 2 tablespoons olive oil
  • 3/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 medium pears, peeled and chopped
  • 1/4 cup butter, cubed
  • 3 medium leeks (white portion only), thinly sliced
  • 2 celery ribs, chopped
  • 3 shallots, chopped
  • 6 cups chicken broth
  • 1/4 cup maple syrup
  • 1 bay leaf
  • 1 teaspoon minced fresh thyme
  • 1/2 cup heavy whipping cream
  • TOPPING:
  • 2 tablespoons butter
  • 2 medium pears, thinly sliced
  • 2 teaspoons brown sugar
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon ground coriander

Directions

  1. Preheat oven to 425°. Place parsnips in a greased 15x10x1-in. baking pan; toss with oil, nutmeg, salt and pepper. Roast 25 minutes. Stir in pears; roast 15-20 minutes longer or until tender, stirring occasionally.
  2. In a Dutch oven, heat butter over medium-high heat. Add leeks, celery and shallots; cook and stir 4-6 minutes or until tender. Stir in parsnip mixture, broth, maple syrup, bay leaf and thyme. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes. Remove from heat; cool slightly.
  3. Remove bay leaf from soup. Process soup in batches in a blender until smooth; return to pan. Stir in cream; heat through.
  4. For topping, in a large skillet, heat butter over medium-high heat. Add remaining ingredients; cook and stir 2-4 minutes or until pears are crisp-tender. Top servings with sliced pears.

Nutrition Facts

1 cup: 358 calories, 19g fat (10g saturated fat), 47mg cholesterol, 911mg sodium, 48g carbohydrate (25g sugars, 7g fiber), 4g protein.

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