Roasted Parsnip and Pear Soup
I love roasted parsnips and used them recently in this surprisingly delicate soup. Look for creamy coloured parsnips and unblemished pears.
Inroduction
About this Recipe
I love roasted parsnips and used them recently in this surprisingly delicate soup. Look for creamy parsnips and unblemished pears.
Ingredients
Serves 4
For the soup:
- onion, 1 small, diced
- celery, 1 stalk, peeled and diced
- unsalted butter, 30g
- chicken or vegetable soup, 1 Litre
- double cream, 1/2 cup
For the parsnips and pears:
- parsnips, 3 – 4 (approx 500g), peeled and chopped into small pieces
- pears, 3, peeled, cored and chopped into small pieces
- olive oil spray
- sea salt and pepper Garnish:
- a few roasted parsnips
- chopped walnuts
- soft goats cheese
- celery leaves
Preheat oven to 200C.
Prepare the parsnips and pears:
When chopping the parsnips, reserve a few of the thin tail end pieces to use as garnish so don’t chop those. Take a large baking tray and spread with baking paper or foil. Scatter the parsnips over the tray and spray with olive oil. Season with salt and pepper. Toss to combine.
Roast in preheated oven for 15 minutes. Remove from oven, flip the parsnips over and add the chopped pears. Spray pears with a little olive oil and toss together. Roast for another 15 minutes or until parsnips are tender. Check occasionally to make sure parsnips aren’t burning – you want them soft but not coloured. Remove from the oven and transfer to a large plate or bowl.
Reserve a few of the parsnip tail ends to use as garnish.
Meanwhile prepare the soup base: melt the butter in a large pot, add the diced onions and celery and cook over medium heat until onion is soft and translucent (be careful not to let it colour).
Add the stock and the roasted parsnips and pears. Bring to the boil, lower heat and simmer for 20 -35 minutes.
Remove from heat and carefully transfer to a food processor or thermomix. Blend until smooth. Add the cream and blend again. Taste for salt and pepper.
Serve garnished with reserved parsnips, some chopped walnuts, a little goats cheese and some celery leaves.