ROASTED PARSNIP AND PEAR SOUP
Although pears and parsnips may seem like an odd combination, the pears bring out the natural sweetness of the parsnips in this winter soup. Don't skip the topping; it's the best part! -Sara Petrie, Grassie, Ontario
Provided by Taste of Home
Categories Lunch
Time 2h
Yield 8 servings (2-1/4 quarts).
Number Of Ingredients 21
Steps:
- Preheat oven to 425°. Place parsnips in a greased 15x10x1-in. baking pan; toss with oil, nutmeg, salt and pepper. Roast 25 minutes. Stir in pears; roast 15-20 minutes longer or until tender, stirring occasionally., In a Dutch oven, heat butter over medium-high heat. Add leeks, celery and shallots; cook and stir 4-6 minutes or until tender. Stir in parsnip mixture, broth, maple syrup, bay leaf and thyme. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes. Remove from heat; cool slightly., Remove bay leaf from soup. Process soup in batches in a blender until smooth; return to pan. Stir in cream; heat through. , For topping, in a large skillet, heat butter over medium-high heat. Add remaining ingredients; cook and stir 2-4 minutes or until pears are crisp-tender. Top servings with sliced pears.
Nutrition Facts : Calories 358 calories, Fat 19g fat (10g saturated fat), Cholesterol 47mg cholesterol, Sodium 911mg sodium, Carbohydrate 48g carbohydrate (25g sugars, Fiber 7g fiber), Protein 4g protein.
PARSNIP & GINGER SOUP
Theres no need to peel parsnips for this recipe, give them a good wash and chop them up for a quick and easy soup the whole family will love. For more recipes visit www.britishcarrots.co.uk
Provided by mustardcomms
Time 30m
Yield Serves 4
Number Of Ingredients 8
Steps:
- the oil in a large pan, add the onion and saute for 3-4mins or until pale golden. Meanwhile, wash the parsnips, trim the ends and chop them into even sized chunks.
- Add the parsnips to the pan along with the garlic and ginger, saute for 2 mins, stirring. Pour in the stock and a little seasoning. Bring to the boil, cover and simmer for 20-25 mins or until the parsnips are tender.
- Use a stick blender to puree the soup until its nice and smooth. Add the creme fraiche and taste for seasoning. Serve hot in bowls, sprinkled with a little parsley or paprika if liked.
CURRIED PARSNIP AND PEAR SOUP
Make and share this Curried Parsnip and Pear Soup recipe from Food.com.
Provided by Shahana
Categories Pears
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, combine parsnips, carrots, onion, celery, pear, vegetable stock and bay leaf.
- Bring to a boil.
- Reduce heat; simmer, covered for 25 - 30 minutes or until vegetables are very tender.
- Discard bay leaf.
- Stir in evaporated milk, curry powder, pepper and nutmeg.
- Puree in blender until smooth.
PARSNIP, PEAR, AND APPLE SOUP
I adapted this recipe from some I had seen online, making it heartier and more to my family's taste. The blend of parsnips and fruits make such a satisfying, flavorful combination. Serve with a dollop of plain yogurt or sour cream.
Provided by BigShotsMom
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h15m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Toss parsnips with 2 tablespoons olive oil in a bowl; spread parsnips onto a baking sheet.
- Bake in the preheated oven until slightly tender, 20 to 25 minutes. Reduce oven heat to 350 degrees F (175 degrees C).
- Toss apples and pears with 2 tablespoons olive oil in a bowl. Push parsnips to one side of the baking sheet and spread apples and pears onto the other side of the baking sheet.
- Bake in the oven until fruit is soft and caramelized, 15 to 20 minutes.
- Heat remaining olive oil in a large pot over medium heat. Cook and stir leeks in hot oil until leeks are soft, about 5 minutes. Sprinkle balsamic vinegar over leeks. Stir parsnips, apples, pears, chicken stock, and rosemary into leeks. Bring to a simmer and cook until fruits and vegetables are completely tender and easily mashed against the side of the pot, about 20 minutes.
- Puree vegetable mixture using an immersion blender (or blend in batches in a blender) until soup has an applesauce-like consistency.
Nutrition Facts : Calories 374.6 calories, Carbohydrate 46.6 g, Cholesterol 0.7 mg, Fat 21.6 g, Fiber 9.5 g, Protein 3.3 g, SaturatedFat 3.1 g, Sodium 709.3 mg, Sugar 19.7 g
POTATO, CARROT AND PARSNIP SOUP
An easy Potato, Carrot and Parsnip Soup recipe
Categories Soup/Stew Milk/Cream Food Processor Onion Potato Sauté High Fiber Carrot Parsnip Sherry Fall Chill Parsley Simmer Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Melt butter in heavy large pot over medium-high heat. Add onions and sauté until golden, about 15 minutes. Add carrots and parsnips and cook 10 minutes. Add 2 cans of broth, potatoes, parsley and thyme. Cover and simmer until potatoes are tender, stirring occasionally, about 30 minutes.
- Puree half of soup in processor. Mix puree into remaining soup in pot. Stir in half and half and Sherry. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Bring soup to simmer, thinning with additional broth, if desired. Ladle into bowls and serve.
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ROASTED PARSNIP AND PEAR SOUP - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (30)Total Time 1 hrCategory SoupCalories 297 per serving
- Preheat oven to 425F. Peel the parsnips. Cut the parsnips in half across the middle, then cut thinner bottom piece in half lengthwise (unless really thin, in which case leave as is). Quarter the top part of the parsnips. Scatter onto a baking sheet. Drizzle with olive oil and season with salt and pepper.
- Remove parsnips from oven and flip parsnips over. Add the quartered pears. Return the parsnips and pears to the oven and roast another 15-20 minutes, or until parsnips are tender. *Timing will vary depending on the size of the parsnips. Keep an eye on them while in the oven. You want the parsnips to get a bit golden, but definitely not scorch. You may want to remove some of the smaller/thinner pieces early if they are golden enough before the larger pieces are tender. Remove from oven and transfer parsnips and pears to a bowl. *Set aside/reserve a few pieces of parsnip to use for garnish later, if you like.
- In a large pot or Dutch oven, melt butter over medium heat. Add chopped celery and onion and cook, stirring, about 3-4 minutes or until the onion is tender. Add the chicken broth, bay leaf, dried thyme and the roasted parsnips and pears. Bring to a boil, then reduce heat to medium-low and simmer soap for 20-30 minutes to blend the flavours.
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