Roasted Parsnip and Pear Soup

Name: Roasted Parsnip and Pear Soup
Prep time: 1 h 15 min
Cook time: 45 min
Total time: 2 h
Yield: 8 servings (2 quarts)
Ingredients: 1-1/2 pounds parsnips, peeled and coarsely chopped (about 4 cups); 2 tablespoons olive oil; 3/4 teaspoon ground nutmeg; 1/4 teaspoon salt; 1/8 teaspoon pepper; 3 medium pears, peeled and chopped; 1/4 cup butter, cubed; 3 medium leeks (white portion only), thinly sliced; 2 celery ribs, chopped; 3 shallots, chopped; 6 cups chicken broth; 1/4 cup maple syrup; 1 bay leaf; 1 teaspoon minced fresh thyme; 1/2 cup heavy whipping cream; TOPPING:; 2 tablespoons butter; 2 medium pears, thinly sliced; 2 teaspoons brown sugar; 1/8 teaspoon ground cumin; 1/8 teaspoon ground coriander

TEST KITCHEN APPROVED

7 Reviews

Total Time:Prep: 1-1/4 hours Cook: 45 min.

By Taste Of Home Editorial Team

Recipe by Sara Petrie, Grassie, Ontario

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Feb. 10, 2022

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

TEST KITCHEN APPROVED

Roasted Parsnip and Pear Soup

7 Reviews Add your review

Yield:8 servings (2 quarts)

Prep:1 hour 15 min

Cook:45 min

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Ingredients

1-1/2 pounds parsnips, peeled and coarsely chopped (about 4 cups)
2 tablespoons olive oil
3/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon pepper
3 medium pears, peeled and chopped
1/4 cup butter, cubed
3 medium leeks (white portion only), thinly sliced
2 celery ribs, chopped
3 shallots, chopped
6 cups chicken broth
1/4 cup maple syrup
1 bay leaf
1 teaspoon minced fresh thyme
1/2 cup heavy whipping cream
topping:

2 tablespoons butter
2 medium pears, thinly sliced
2 teaspoons brown sugar
1/8 teaspoon ground cumin
1/8 teaspoon ground coriander

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Directions

1
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.

2
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.
3
Remove bay leaf from soup. Process soup in batches in a blender until smooth; return to pan. Stir in cream; heat through.
4
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.