Pear Parsnip Soup
Fall flavors come forth in this silky soup made with Bosc pears and fresh parsnips.
Makes: 8 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Recipe Created By: Pear Bureau Northwest, Carol Kicinski
Featured In: Tennessee Home & Farm
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Recipe Created By: Pear Bureau Northwest, Carol Kicinski
Featured In: Tennessee Home & Farm
Ingredients
- 2 tablespoons olive oil
- 1 small white or yellow onion, chopped
- 1 garlic clove, minced
- 1 teaspoon ground cardamom
- 3 large Bosc pears, peeled, cored and chopped
- 1½ pounds parsnips, peeled and chopped
- 4 cups vegetable stock
- 1 cup apple juice or cider
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- ¼ teaspoon crushed red pepper flakes
- pears, finely sliced for garnish
Instructions
- Heat olive oil in a Dutch oven over medium heat. Add onions and cook until tender, about 5 minutes.
- Add garlic, cardamom and pears and cook for 1 minute. Add remaining ingredients, bring to a boil, cover and simmer for 30 minutes or until the parsnips are fork tender.
- Place half the mixture in a blender that has the center piece removed from the lid. Cover the top with a towel to prevent splattering and blend until smooth.
- Pour through a strainer into a bowl. Repeat with remaining mixture.
Nutrition Facts (per serving): Calories – 177, Fat – 4.0g, Dietary Fiber – 8.0g, Protein – 1.8g, Vitamin C – 55%.
**Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000-calorie diet.
Recipe courtesy of Carol Kicinski of www.simplygluten-free.com
Tips & Notes
This recipe can be made ahead of time and re-heated before serving. For a fancy appetizer, try pouring it into shot glasses and garnishing with a pear slice.
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