Pear & Parsnip Soup
Sometimes it easy to loose your inspiration when life gets busy. So, when I can't get inspired, I go to the fresh farm stores or Local Farmers' Markets. Love to see what's in season! I thought Bosque pairs looked really good. If you can put squash & apple together in a beautiful fall soup, why not pear & parsnip! Pears have such a subtle flavor, then with a little fennel and parsnips, wow!! Parsnips are something we always had around the holidays for dinner as a side dish. Dad always deep fried them and they were so tender and sweet with those natural sugars coming out from the parsnips. I thought it would be nice in a soup with pears. Very savory & sweet. A definite taste of the season. Fall is a time for gathering together with food and family and there is nothing I love more than to get inspired to cook for my family & friends.
Pear & Parsnip Soup
serves: 4 people for 1 cup per serving
prep time: 20 min.
roast time: 1 hour
cook time; stovetop 20 minutes.
Ingredients
3 large parsnips peeled & cut lengthwise in half
2 bosc pears slice in quarters cored
1/2 fennel cleaned sliced in quarters
3 large garlic cloves peeled and left whole
olive oil for drizzling
salt and pepper veggies
3c. veggie stock
1/3c. of white wine(pinot)
5-6 fresh sage leaves
1 tbsp. of butter
1 tsp. chicken bullion base
2 tbsp. maple syrup
Directions:
Set oven at 375 degrees.
on a sheet pan add your veggies
drizzle with a touch of olive oil, then add salt & pepper to the veggies before they go into the oven.
roast your veggies for 1 hour or until tender
Once you take the veggies out of the oven and the veggies are tender and caramelized add them to a blender with the veggie stock.
add the blended veggies to the soup pot on the stove top
cook on med heat
when the soup has heated through add the wine and stir with a wooden spoon until the alcohol has cooked off.
add the butter, chicken bullion base, maple syrup and a few cracks of black pepper and salt to taste.
stir and incorporate the ingredients well, if you need to add a little more veggie stock for a the right consistency, go ahead.
you want the soup to be a like pea soup.
top with crème fresche & candied pear with a little deep fried parsnip and sage leaves.
The sage leaves have a nice crunchie texture when fried in oil. Its the right amount of salt and crunch for the soup topper.
enjoy and let me know what you think!
The dishes and the kitchen towels that I used in my photo shoot today, are from #WorldMarket, one of my favorite places to shop for my blog!!
here are the links below:
These fresh veggies I found at our local #Wholefoods. This store has such bright color and bright fresh beautiful veggies!! One of my favorite places to go!
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