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Shaun in TO

Mitzi's Autumn Pear and Parsnip Soup

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Joined: Mar 12, 2006

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Posted to Thread #12709 at 9:01 pm on Nov 22, 2008

Not sure of the source. The cheese garnish probably requires a spoon, but again, the soup is fine without.

Serves 4

1 cup thinly sliced leeks (whites only)
1/4 cup olive oil
1 cup peeled and diced carrots
3 cups peeled and diced parsnips
3 cups peeled and diced pears
2 Tbsp chopped fresh sage
2 Tbsp fresh thyme
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup white wine
1/4 cup heavy cream (optional)
Grated smoked gouda and sliced pear to garnish (optional)

In a saucepan, saute leeks in olive oil over medium-high heat until soft. Add carrots and parsnips, continue cooking for 10 minutes, until soft. Add pears, sage, thyme, cinnamon and nutmeg. Stir well. Add wine and simmer 7 to 10 minutes, until pears release their juices. Cover vegetables with water (about 4 cups) and add the cream, if using. Simmer 10 to 15 minutes. Season with salt and pepper.

Transfer to a food processor or blender. Puree until smooth. Serve hot.


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