Pear & Parsnip Soup
Prep Time:22 mins, Cook Time: 20 mins, Total Time: 42 mins
December 15, 2012
We’ve opted out of turkey for the main event this year and I’ve purchased a rather large piece of imported British Beef instead (thanks to the lovely people at the Singing Frog Farm). The Roast Beef will be served with Yorkshire Puds, Chipolatas, Duck Fat Roasted Spuds, Roast Parsnips, Sprouts with Chestnuts, Roasted Pumpkin with Lardons and Lemon Butter Carrots. With lashings of Red Wine Gravy and Horseradish Sauce of course. As for the pud they’ll be my Great Granny’s Christmas Pudding, that my mum’s very kindly made this year and will be bringing over by special delivery. And for the christmas pud haters a Chocolate & Chestnut Bouche Noel (or Yule Log to you and me, but sounds a tad more sophisticated in French, made, photographed and now frozen and also coming to you in a blog very soon!). Oh I’m hungry just thinking about it. 10 days to go, yikes!
Onions, Parsnips, Pears
Pre-Schoolers, Big Kids, Grown Ups, Lunch, Starters, Christmas Day, Making Ahead, Freezing
Serves 8 to 10
One very large saucepan or cooking pot, a hand blender or food processor
Pear & Parsnip Soup
Ingredients Prep Time:22 mins, Cook Time: 20 mins, Total Time: 42 mins
2 tablespoons olive oil
1 very large onion, or 2 medium, diced
1 kilo parsnips, scrubbed and peeled
220g pears, peeled and cored
1 level teaspoon ground white pepper
1 level teaspoon freshly grated nutmeg
2 bay leaves
2 liters good quality chicken or vegetable stock
5 heaped tablespoons half fat creme fraiche
A little milk for thinning (optional)
1) Heat the oil and butter in a very large pan on a gentle heat. Add the onions and saute gently for 10 minutes.
2) Meanwhile prep the parsnips. As mine are organic and homegrown I tend to leave the skins on but it’s probably best to peel them otherwise. Cut into 2 to 3 cm chunks. Throw the parsnips into the pan. Allow to cook for a further 10 minutes, regularly giving the pan a good stir so nothing catches.
3) Stir in the pears, white pepper, nutmeg and bay leaves. Then pour over the stock. Bring to a simmer. Allow to bubble away for 15 to 20 minutes or until the parsnips are very soft. Take off the heat and leave to cool for a few minutes.
4) Remove the bay leaves then blitz in a food processor or blender or with a stick blender until silky smooth. Stir in the creme fraiche until it’s perfectly incorporated. I like my soups around this thickness but you may wish to thin some more with a little extra milk.