Roasted Parsnip & Pear Soup~
This soup is absolutely delicious. It has a light aromatic flavor, yet is rich with a gentle sweetness. This soup will compliment any of your meat and starch themed dinners and will have everyone talking.
Author: Head Chef at The Woodstock Inn, VT
- 1 stick, unsalted butter*
- 2+ pounds parsnips*, peeled and chopped
- 1 small onion*, diced
- 4 large ripe pears*, seeded, peeled, & chopped
- 6 cups fat free chicken broth
- 2 tablespoons maple syrup*
- 2 vanilla beans
- 1 cup heavy cream*
- 1 sachet or metal tea ball with chain with the following ingredients:
- 1 small pinch of thyme*
- 2 small bay leaves*, broken
- 1 3-5 inch cinnamon stick*, broken
- 5 peppercorns*
- 3 whole cloves*
- Toss parsnips in butter and roast at 350 degrees until fragrant and beginning to brown (20-30 minutes).
- In large pot saute onion in butter until transparent.
- Deglaze with chicken stock.
- Add parsnips, pears, sachet, maple syrup, and vanilla beans and simmer for 30-40 minutes until parsnips are tender.
- Remove sachet and vanilla beans.
- With an immersion blender puree until smooth.
- Add heavy cream and return to just simmer.
- Salt and pepper to taste.
- May be served hot or chilled.
- You may want to just throw the cinnamon stick in your soup just as you do the vanilla bean, instead of trying to break it up. Just remember to remove it before pulverizing.
- To puree you may also use a traditional blender if you do not have an immersion blender.