Have you ever thought about using pears in savoury cooking? Well this parsnip and pear soup recipe is a perfect way to use those pears that you had not got around to eating.
Just before we get started in this post, I remember reading that there is a way words should be said. There is an order of sounds. This is why tic tok is right, but tok tic is wrong. The same is true here. Parsnip and pear soup does not ring off the tongue in the same way as pear and parsnip soup. I have decided to phrase it the wrong way round though, primarily because this is a parsnip soup with pear. Not the other way around.
This soup is perfect for making in Autumn after your pear harvest and after that important first frost, which makes your parsnips taste so much better.
On top of that, as this is a smooth soup, it does not really matter how deformed your parsnips look. If you have ever grown your own, you will know that every so often you will come across one, or a whole load, which is deformed. Some so much so that they wouldn’t even exist in a wonky vegetable shop.
If you have not grown your own, why don’t you try? Parsnips are relatively easy, they are hardy and survive particularly harsh weather and at the end of it you get a beautifully tasty vegetable (who cares what it looks like?)!
With regards to pears, did you know different pears are good for different things? Just like apples. Have a look here for which pear to use where.
This Parsnip and Pear Soup Recipe
This soup was a revelation to me a few months ago. A colleague of mine cooked some up in a soup tasting lunch. This was one of the stand out dishes of the day; a beautiful, beautiful dish.
You should have this with a nice crusty piece of warm bread, freshly made. You know the type, a warming bread smell spreads through the house. This parsnip and pear soup recipe is the perfect accompaniment to that bread.
I have amended it slightly from what was served, by using chipotle which gives a smokiness which I absolutely love. Sweet, savory and hot. Wonderful.
So however you say it, try this pear and parsnip soup!
Parsnip and Pear Soup
- 1 kg of parsnips
- 2 pears
- 1 teaspoons Chipoltle flakes
- 2 clove garlic
- 1 medium white onion
- 2 stands of rosemary
- 1 tablespoon rapeseed oil
- Start by cutting the onion into quarters, brush with oil and then place in oven with the sliced parsnips and pears and roast at a low heat (150 works well). You want the onion leaves to puff up and all of the ingredients to caramalise.
- At the same time dice the garlic and chop the rosemary leaves together, and fry until brown in the rapeseed oil. Add the chipoltle flakes and cook through for a little longer.
- Place all the roasted ingredients in a food processor and add the diced garlic rosemary and chipoltle. Puree until very fine.
- You need to cook the puree out now. Place in a sauce pan with some water and cook until boiling.
- Add water to your desired consistency and keep boiling.
- Once ready this can freeze well or be eaten straight away.
If you like this recipe please like it in the comments. Why not try some of our other parsnip recipes? This parsnip and Paneer Saag is a great recipe!