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Pear and Parsnip
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Meatless Monday: Pear and Parsnip Soup
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
This soup can be made ahead and reheated. Serve with some crusty bread and some cheese for a simple winter meal.
Servings: 4 -6 servings
Author: Mary Gillespie
Ingredients
  • 1 tablespoon / 15 ml olive oil
  • 1 medium onion chopped fine (about 1 cup / 250 ml)
  • 3-4 medium peeled parsnips roughly chopped (about 2 cups / 500 ml)
  • 2 large pears roughly chopped (about 2 cups / 500 ml)
  • 1 teaspoon / 5 ml salt
  • 4 cups / 1 liter vegetable stock
  • 1-1/2 teaspoons / 7.5 ml ground coriander
  • 1/4 teaspoon / 1.25 ml ground white pepper
  • 1/4 cup rice optional
  • 1/2 cup / 125 ml whipping cream
Instructions
  1. Heat a medium saucepan over medium heat. Add olive oil and swirl to coat pan.
  2. Add chopped onion and 1/2 teaspoon of the salt. Cook until the onions are soft. Do not let them brown- if the onions begin to brown turn down the heat.
  3. Add parsnips, pears, remaining salt, stock, coriander, pepper and rice (if using).
  4. Heat mixture until it reaches boiling point. Turn heat down to medium low / low and simmer with the cover on until the parsnips are soft and the rice is cooked (about 20 minutes).
  5. Let mixture cool, then puree in blender or food processor.
  6. Return pureed soup to saucepan and bring back up to boiling point. Stir in the whipping cream and return to boiling point. Simmer for one minute then serve.
Recipe Notes

Freezer instructions:

You can freeze this soup by preparing it up to the point where the cream is added. Do not add the cream before freezing. To serve, thaw soup and bring to boiling point, then add cream and return to boiling point. SImmer for one minute and serve.