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
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
