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Roasted Parsnip and Pear Soup

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
  • Total Time
    Prep: 1-1/4 hours Cook: 45 min.
  • Makes
    8 servings (2-1/4 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

Directions

  • 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.
  • 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.
  • Remove bay leaf from soup. Process soup in batches in a blender until smooth; return to pan. Stir in cream; heat through.
  • 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.
Nutrition Facts
1 cup: 358 calories, 19g fat (10g saturated fat), 47mg cholesterol, 911mg sodium, 48g carbohydrate (25g sugars, 7g fiber), 4g protein.

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