Parsnip Pear Soup

Finally some cold winter temperatures. So appropriate for in just two weeks Christmas. This cold snap makes me think of soup, the hearty kind. A hot broth adorned with a serious helping of veggies and chicken would hit the spot but the season calls for a creamy satisfying bowl, flavorful and filling. I enjoy parsnips, their sweet taste and enlivening aroma. I found them at the grocer’s, widely available and at their peak quality. I also had some pears at their ripest. So, with a little inspiration, I have a recipe easy to prepare. I know my mother would have enjoyed it for she piqued my interest in this root vegetable. My father hated them. Go figure. She would roast them in butter with a little salt and pepper as a substitute for carrots or other root vegetables. Thankfully I followed my mother’s culinary footsteps. The flavor is balanced and a bit subtle. The ginger brightens the flavor of the parsnips and the potato adds body and eliminates the need for cornstarch or roux. The sautéed pears as garnish adds some interest and texture.

PARSNIP PEAR SOUP
Makes about 3 quarts

Ingredients:

• 1 ½ pounds of peeled parsnips, stem ends removed and rough chopped. About 6 cups

• 1 good sized white potato, peeled and rough chopped. About 1 1/2 cups

• 2 ripe, but firm, pears peeled, cored and chopped. Bartlett, Comice, or D’Anjou seem best

• 2 medium onions, peeled and chopped. White, Spanish or sweet

• 3 cloves of garlic, smashed and minced

• 4 tablespoons unsalted butter

• 1 tablespoon neutral oil

• 6 cups rich chicken stock

• 1 ½ cups half & half

• 3 bay leaves

• 1 ½ teaspoons salt

• ½ teaspoon white pepper

• ½ teaspoon ground ginger

• ¼ teaspoon dry thyme

• ⅛ teaspoon nutmeg

Method:

• In a heavy bottomed soup pot of about 6 quarts, heat the butter with the oil

• Add in the onion and garlic. Lower the heat to medium-low and sweat until translucent, stirring occasionally

• Add the parsnips to the pot and continue to cook until the parsnips are becoming tender. Try to not allow any browning

• Add the pears, potato, seasonings and stock to the pot and bring to a simmer. Cook over medium-low heat for 30 minutes until the vegetables are tender

• Fish out the bay leaves and purée the soup with an immersion blender or purée by batches in a blender being careful to not let the hot soup blow out of the top

• Add the half & half to the soup and slowly bring to a simmer

Sautéed Pears:

• Peel, core and cube 2 pears

• Melt 2 tablespoons unsalted butter in a small skillet, add the pears and cook just until tender. Season with salt and pepper

• Remove from the heat

To Serve:

• Place a spoonful of the sautéed pears in the center of each serving bowl, then ladle the soup around the pears

• An additional garnish of chopped toasted pumpkin seeds or nuts go well. And for the more adventurous, a drizzle of aged balsamic vinegar adds some zest

A good and hearty soup for lunch or to begin an evening meal. For the purist, run the soup through a fine sieve for the silkiest result. You can boost the butter flavor by substituting ghee in its place. Toasty croutons also make a nice garnish.

Enjoy!