This Roasted Parsnip And Pear Soup Should Be On Your Holiday

this roasted parsnip and pear soup should be on your holiday display image  b3ba2dac
this roasted parsnip and pear soup should be on your holiday display image b3ba2dac

This Roasted Parsnip and Pear Soup should be on your holiday menu! For real though, parsnips are the low key MVP! They’re sweet like carrots, but with way more starch and an earthy, nutty taste.
2 lb parsnips, core removed and cubed
2 tbsp OO, divided
2 tbsp honey, divided
1 tsp cayenne, divided
1 onion, diced
2 bay leaves
1/2 tsp freshly grated nutmeg
1/2 tsp freshly ground cardamom
2 Bosc pears, peeled, cored and diced (1 for soup and 1 for garnish)
1/4 c dry white wine
4 c veg stock
1/2 c heavy cream
4 tsp white wine vinegar
1 tbsp salted butter (ideally cultured butter because it has a higher smoke point)
1 tsp brown sugar
salt to taste
Preheat oven to 450 degrees.
In a large bowl toss parsnips with 1 tbsp OO + honey. Add 1/2 tsp cayenne + a sprinkle of salt. Toss to coat once more. Transfer to a lined baking sheet and bake for 25 min. Flip the parsnips at the 15 min. mark and continue cooking until they’re fork-tender and golden brown.
While the parsnips are roasting, dice the onion + pears, as well as line up the rest of the ingredients for easy use.
In a heavy bottomed pot, heat 1 tbsp OO over med. heat. Add diced onions, sprinkle with a pinch of salt and begin to sweat the onions, 2 min. Add bay leaves, nutmeg, cardamom, and 1/2 tsp cayenne. Continue to sweat the onions, about 3-4 min. 
Stir in roasted parsnips, sprinkle with salt, cook until parsnips start to stick to the bottom of the pot, about 5 min. Add 1 diced pear.
Add wine to the pot, turn heat to high, and cook until wine is nearly evaporated, about 2 min. Stir in stock, bring to a boil, reduce heat to medium-low, and simmer for 10-15 min. Discard bay leaves. 


Stir in cream, purée soup with immersion blender. Stir in white wine vinegar, 1 tbsp honey, and season with salt. 
Melt butter in a small frying pan over med. heat. When it starts to foam, sprinkle sugar and a pinch of cardamom, cook until bubbling and sugar is dissolved, about 2 min.
Add remaining diced pear and cook, stirring rarely, until mixture is caramelized and pears begin to release their juices. 
Ladle soup into bowls and top with caramelized pears.
#soupseason #fallvibes

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