Parsnip, Pear, and Apple Soup
I adapted this recipe from some I had seen online, making it heartier and more to my family's taste. The blend of parsnips and fruits make such a satisfying, flavorful combination. Serve with a dollop of plain yogurt or sour cream.
- Serves: 4 persons
- 3parsnips, peeled and cut into 1/2-inch slices
- 6tablespoons olive oil, divided
- 1large apple - peeled, cored, and cut into 1/2-inch slices
- 1large pear - peeled, cored, and cut into 1/2-inch slices
- 2large leeks, white parts only, halved lengthwise and thinly sliced crosswise
- 1tablespoon balsamic vinegar
- 1quart chicken stock
- 1(2 inch) sprig fresh rosemary
Step 1Preheat oven to 375 degrees F (190 degrees C).
Step 2Toss parsnips with 2 tablespoons olive oil in a bowl; spread parsnips onto a baking sheet.
Step 3Bake in the preheated oven until slightly tender, 20 to 25 minutes. Reduce oven heat to 350 degrees F (175 degrees C).
Step 4Toss apples and pears with 2 tablespoons olive oil in a bowl. Push parsnips to one side of the baking sheet and spread apples and pears onto the other side of the baking sheet.
Step 5Bake in the oven until fruit is soft and caramelized, 15 to 20 minutes.
Step 6Heat remaining olive oil in a large pot over medium heat. Cook and stir leeks in hot oil until leeks are soft, about 5 minutes. Sprinkle balsamic vinegar over leeks. Stir parsnips, apples, pears, chicken stock, and rosemary into leeks. Bring to a simmer and cook until fruits and vegetables are completely tender and easily mashed against the side of the pot, about 20 minutes.
Step 7Puree vegetable mixture using an immersion blender (or blend in batches in a blender) until soup has an applesauce-like consistency.