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
Provided by Taste of Home
Categories Lunch
Time 2h
Yield 8 servings (2-1/4 quarts).
Number Of Ingredients 21
Steps:
- 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 : Calories 358 calories, Fat 19g fat (10g saturated fat), Cholesterol 47mg cholesterol, Sodium 911mg sodium, Carbohydrate 48g carbohydrate (25g sugars, Fiber 7g fiber), Protein 4g protein.
PARSNIP & GINGER SOUP
Theres no need to peel parsnips for this recipe, give them a good wash and chop them up for a quick and easy soup the whole family will love. For more recipes visit www.britishcarrots.co.uk
Provided by mustardcomms
Time 30m
Yield Serves 4
Number Of Ingredients 8
Steps:
- the oil in a large pan, add the onion and saute for 3-4mins or until pale golden. Meanwhile, wash the parsnips, trim the ends and chop them into even sized chunks.
- Add the parsnips to the pan along with the garlic and ginger, saute for 2 mins, stirring. Pour in the stock and a little seasoning. Bring to the boil, cover and simmer for 20-25 mins or until the parsnips are tender.
- Use a stick blender to puree the soup until its nice and smooth. Add the creme fraiche and taste for seasoning. Serve hot in bowls, sprinkled with a little parsley or paprika if liked.
ROASTED APPLE AND PARSNIP SOUP
Besides being a delicious and comforting winter meal, this roasted apple and parsnip soup is great for honing your seasoning skills. With its mild, earthy, slightly sweet, gently aromatic flavor, it's the perfect vehicle for tasting the effects of salt on food. Garnish with croutons, crumbled blue cheese, and chives.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h20m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Spread parsnips and apples out onto prepared baking sheet. Drizzle olive oil over the top and sprinkle with kosher salt. Toss to coat.
- Roast in preheated oven until parsnips and apples are tender and caramelized around the edges, about 30 minutes.
- Stir apple-parsnip mixture, chicken broth, and potato together in a large pot; bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 30 minutes.
- Puree apple mixture with an immersion blender until soup is smooth. Stir cream into soup and season with cayenne pepper and salt; cook until heated through, 2 to 5 minutes.
Nutrition Facts : Calories 273.1 calories, Carbohydrate 40.4 g, Cholesterol 27.2 mg, Fat 12.4 g, Fiber 9.3 g, Protein 3.1 g, SaturatedFat 5.3 g, Sodium 92 mg, Sugar 12.3 g
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.
Provided by BigShotsMom
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h15m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Toss parsnips with 2 tablespoons olive oil in a bowl; spread parsnips onto a baking sheet.
- Bake in the preheated oven until slightly tender, 20 to 25 minutes. Reduce oven heat to 350 degrees F (175 degrees C).
- Toss 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.
- Bake in the oven until fruit is soft and caramelized, 15 to 20 minutes.
- Heat 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.
- Puree vegetable mixture using an immersion blender (or blend in batches in a blender) until soup has an applesauce-like consistency.
Nutrition Facts : Calories 374.6 calories, Carbohydrate 46.6 g, Cholesterol 0.7 mg, Fat 21.6 g, Fiber 9.5 g, Protein 3.3 g, SaturatedFat 3.1 g, Sodium 709.3 mg, Sugar 19.7 g
PARSNIP, APPLE AND PEAR SOUP
A creamy blend of parsnip, apple, and pear without adding any cream. The puree of the vegetables and fruit makes for a low-fat delicious soup. This soup also freezes well.
Provided by Eileen xo
Categories Main Dish Vegetarian
Time 1h10m
Number Of Ingredients 14
Steps:
- In a large stockpot,over medium heat, melt the unsalted butter. Add the minced garlic and onion, until soft but not brown, stir occasionally for about 5 minutes.
- Add in the parsnips, turnip, apples, and pear and stir well to blend all. Let cook for about 10 minutes to blend the flavors and the fruit will begin to break up.
- Add in the vegetable stock, cumin, coriander, turmeric, sprigs of tarragon. and salt and pepper to taste. Bring to a boil, then reduce heat and cover, simmer over low heat for about 35-40 minutes or until vegetables are tender. Remove the 2 sprigs of tarragon from soup and discard.
- Remove the pot from the heat and using an emulsion blender, blend soup until smooth. Adjust seasonings if needed. Can be served with a crostini, if desired.
CREAMY PARSNIP AND APPLE SOUP
This delicious parsnip and apple soup perfectly combines tangy cooking apples and the sweetness from parsnips. A wonderfully smooth soup. Each serving provides 202kcal, 3.5g protein, 26g carbohydrate (of which 18g sugars), 8g fat (of which 3g saturates), 7.5g fibre and 1.2g salt.
Provided by The Hairy Bikers
Categories Light meals & snacks
Yield Serves 6
Number Of Ingredients 9
Steps:
- Melt the butter and oil in a large saucepan. Gently fry the onions and parsnips for 15 minutes, or until the onions are softened. Add the garlic and apples and cook for a further two minutes, stirring regularly.
- Pour over the stock and bring to the boil. Reduce the heat to a simmer and cook for about 20 minutes, or until the parsnips are very soft. Remove from the heat and season with salt and freshly ground black pepper. Blend the mixture in a food processor until smooth.
- Stir in the milk, adding a little extra if required. Season to taste with salt and freshly ground black pepper.
Nutrition Facts : Calories 202kcal, Carbohydrate 26g, Fat 8g, Fiber 7.5g, Protein 3.5g, SaturatedFat 3g, Sugar 18g
CREAMY PARSNIP AND APPLE SOUP RECIPE
This creamy parsnip and apple soup is a delicious one pot recipe with minimal ingredients, but loads of flavour! Garnished with fresh chives, it makes for one delicious lunch or side to dinner.
Provided by Dawn | Girl Heart Food
Categories Lunch Main Course Soup
Time 35m
Number Of Ingredients 11
Steps:
- Heat olive oil in a large pot over medium heat.
- Cook onion, stirring often, until softened, about 5 minutes. Add garlic, stir, and cook 1 minute.
- Add parsnips, apples, thyme, salt and white pepper. Stir to combine. Add vegetable broth and stir again.
- Bring to a boil, then reduce the heat (to about medium-low heat) to a simmer. Cover with lid slightly ajar and cook for 15 minutes or until parsnips and apples are tender.
- Off heat, blend with immersion blender until smooth. Add heavy cream and blend again. Note: You can heat through again (after you've added the cream, if needed).
- To serve, divide the soup into bowls and garnish (if desired) with chives. Enjoy!
APPLE AND PARSNIP SOUP
Steps:
- Heat the oil in a large saucepan
- Cook the onion for 5 minutes until soft
- Add the parsnip and apple
- Add the stock and herbs
- Bring to the boil and simmer for 30 minutes
- Add the milk
- Process in a liquidiser
- Return to the saucepan to reheat
- Serve into bowls and add a swirl of cream if desired
CURRIED PARSNIP AND PEAR SOUP
Make and share this Curried Parsnip and Pear Soup recipe from Food.com.
Provided by Shahana
Categories Pears
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, combine parsnips, carrots, onion, celery, pear, vegetable stock and bay leaf.
- Bring to a boil.
- Reduce heat; simmer, covered for 25 - 30 minutes or until vegetables are very tender.
- Discard bay leaf.
- Stir in evaporated milk, curry powder, pepper and nutmeg.
- Puree in blender until smooth.
APPLE PARSNIP SOUP
This soup is absolutely delicious and makes an elegant first course for a wintertime dinner. This is my own recipe, modified from one found in Bon Appetit with the addition of milk and brown sugar, and my favorite, the cheese crumbles on top.
Provided by PainterCook
Categories Vegetable
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in large Dutch oven or stock pot over medium-high heat. Add apples, parsnips, onion, and coriander and saute lightly until slightly softened, about 12 minutes.
- Add the 3 cups stock and 1 cup milk and bring to a boil. Reduce heat to medium-low, cover, and simmer until apples and parsnips are tender--about 40 minutes.
- Remove soup from heat and puree in the pot with an immersible blender, or, puree soup in a blender in small batches. Return soup to pot.
- Return soup pot to medium-low heat. Add brown sugar, salt, and pepper, stir well to dissolve sugar, and reheat to eating temperature. Serve with cheese crumbles on top. Bleu cheese, roquefort, gorgonzola and fontina cheeses all taste delicious paired with this soup. Crack a bit more black pepper on each bowlful before eating.
- NOTE: This soup keeps well. You can make it a day ahead and store in a covered crockpot crock in the refrigerator. Reheat later in the crockpot for serving.
Nutrition Facts : Calories 323.5, Fat 11.3, SaturatedFat 6.3, Cholesterol 29.6, Sodium 595.9, Carbohydrate 52.8, Fiber 9.2, Sugar 27.7, Protein 6.5
PARSNIP AND APPLE SOUP
Categories Soup/Stew Blender Fruit Vegetable Thanksgiving Quick & Easy Apple Parsnip Fall Healthy Simmer Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Peel and core 2 apples, then cut into 1-inch pieces. Heat oil in heavy large pot over medium-high heat. Add shallots; sauté 3 minutes. Add parsnips; sauté 3 minutes. Add apple pieces and coriander; stir 1 minute. Add 5 cups broth; bring to boil. Reduce heat and simmer until vegetables are very tender, about 25 minutes. Cool slightly.
- Working in batches, puree soup in blender until smooth, thinning with more broth by 1/2 cupfuls as desired. Return soup to pot; bring to simmer. Season to taste with salt and pepper.
- Meanwhile, cut remaining apple (with peel) into thin slices. Ladle soup into bowls. Drizzle soup with yogurt. Fan several apple slices on top and serve.
APPLE AND PARSNIP SOUP WITH CORIANDER
Steps:
- Melt butter in heavy large Dutch oven over medium-high heat. Add apples, parsnips, onion and coriander and sauté until slightly softened, about 12 minutes. Add 4 cups broth and bring to boil. Reduce heat to medium-low, cover and simmer until apples and parsnips are tender, about 40 minutes.
- Puree soup in blender in batches. Return puree to saucepan. Thin with more broth if desired. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat before continuing.) Season soup with salt and pepper. Ladle into bowls. Sprinkle with parsley; garnish with apple slices if desired and serve.
PEAR AND AUTUMN-VEGETABLE SOUP
Sweet turnip and pumpkin meet Bartlett pears in this Pear and Autumn-Vegetable Soup touched with sage, finished with cream, and garnished with oven-dried pear slices.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 200 degrees. Using a mandoline or a very sharp knife, cut 2 medium pears lengthwise into paper-thin slices. Arrange the slices in a single layer on a rimmed baking sheet. Bake until pears are dry, about 1 hour. Let cool completely on sheet on a wire rack.
- Meanwhile, peel remaining 4 pears; halve lengthwise, and core. Place pears, pumpkin, turnip, sage, and 1 teaspoon salt in a 4-quart stockpot. Cover with water (at least 4 cups). Bring to a boil. Reduce heat, and simmer until vegetables are tender, about 20 minutes.
- Pour mixture through a sieve into a medium bowl, reserving broth and discarding sage. Puree solids in a food processor or blender, adding up to 1/2 cup reserved broth as needed.
- Return puree to the pot. Stir in 3 to 4 cups reserved broth to achieve desired consistency. Bring soup to a simmer over medium-low heat. Whisk in cream, remaining 1/2 teaspoon salt, and the pepper. Serve garnished with dried pears.
CREAMY PARSNIP AND APPLE SOUP
A great warming soup for the winter months
Provided by annikap
Time 55m
Yield Serves 5
Number Of Ingredients 0
Steps:
- Melt the butter in a large pan, then add the onion and garlic for 3-4 minutes until softened. Add apples and parsnips for a further 3-4 minutes. Add coriander and stir for 30 seconds.
- Pour in stock, season well and bring to the boil. Reduce heat , cover and simmer for 25 minutes.
- Remove from the heat, wait for it to cool then blend it in the food processor until almost smooth (so as to keep a little texture)
- Return soup to the pan, stir in the cream and reheat gently, but don't boil.
- Serve straight away with a crusty loaf
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- 1 Heat the oil in a large saucepan and add the onions. Gently fry until soft. Add the curry powder, pears and parsnips and cook until soft and aromatic.
- 2 Pour in the stock. Cook, covered, for approximately 30 minutes, or until the parsnips and pears are soft. Taste and season with salt and pepper.
- 3 Blend with a stick blender or in a food processor. If the texture is too thick, add more stock. Bring back to a simmer. Taste to check the seasonings.
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ROASTED PARSNIP AND PEAR SOUP RECIPE - MY ISLAND BISTRO ...
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Servings 6Estimated Reading Time 6 mins
- Preheat oven to 425°Line rimed baking sheet with tin foil and spray with cooking spray. Peel and chop parsnips into 2” chunks and place in medium-sized bowl. Add the half garlic bulb. Toss with olive oil, nutmeg, coriander, salt, and pepper. Spread parsnips and garlic, single layer on baking sheet. Roast, uncovered, 18-20 minutes. Meanwhile, peel, core, and coarsely chop the Bosc pears. Drizzle with just enough olive oil to coat pears. Turn parsnips over and add pears to the roasting pan. Roast 15 minutes longer or until parsnips are tender.
- In Dutch oven, heat 1½ tbsp olive oil over medium high heat. Add the butter. When butter is melted, add the leek, potato, celery, and shallots. Cook, stirring constantly, for 4-5 minutes. Add the chicken or turkey stock, bay leaf, star anise, Rosemary, turmeric, and cardamon. Bring mixture to a boil then reduce heat to simmer and cook slowly, uncovered, for about 20 minutes, stirring occasionally. Remove from heat and discard the bay leaf and star anise. Stir in the maple syrup and lemon juice. Cool for about 30 minutes.
- Working in batches, purée mixture in blender until smooth. Transfer mixture back to soup pot. Stir in whipping cream and milk. When heated, stir in cheeses until melted. Season further with salt and pepper to taste. Garnish if and as desired. Serve hot with bread or rolls of choice.
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4/5 (9)Calories 136 per servingServings 8
- Heat olive oil in a Dutch oven over medium heat. Add onion; cook 5 minutes or until tender, stirring frequently. Add apple and the next 4 ingredients (through garlic); cook 1 minute, stirring constantly. Add parsnip, chicken broth, and apple cider; bring to a boil. Cover, reduce heat, and simmer for 30 minutes or until parsnip is tender.
- Place half of parsnip mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat the procedure with remaining parsnip mixture. Stir in salt and pepper. Ladle about 3/4 cup soup into each of 8 bowls; top each serving with 1 teaspoon crème fraîche.
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4.9/5 (7)Total Time 55 minsCategory Dinner, SoupCalories 336 per serving
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Place the parsnips on the sheet, and toss with olive oil. Season with sea salt and black pepper, to taste. Bake for 15 to 20 minutes, until slightly brown and tender.
- Heat 2 tablespoons olive oil in a soup pot or Dutch oven over medium heat. Add the leeks, and saute for 2 to 3 minutes until fragrant. Add the pears and 1/2 teaspoon salt, and cook for a few more minutes. Next, add the roasted parsnips, vegetable stock, thyme sprigs, and bay leaf. Bring to a boil, then cover and reduce to a simmer for 15 to 20 minutes.
- Remove the pot from heat, uncover, and take out the bay leaf and thyme sprigs. If you have an immersion blender, use that to puree the soup in the pot. If you are using an upright blender, carefully transfer the soup to the blender. Do not fill it all the way (you may need to blend in batches), and leave the lid cracked to let steam escape. You can also remove the lid and cover the blender loosely with a dish towel if needed. Blend until smooth. Be very careful while blending. The mixture will be piping hot!
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- Combine onion mixture, broth, and next 5 ingredients in a 4-quart slow cooker. Cover and cook on HIGH for 7 hours.
- Stir half-and-half into soup. Process soup, in batches, in a blender until smooth, stopping to scrape down sides as necessary. Pour soup into bowls. Garnish, if desired.
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4.5/5 (3)Total Time 55 minsServings 8Calories 154 per serving
- Melt the butter in a large saucepan over medium-high heat. Add parsnip and next 8 ingredients (through garlic); sauté 8 minutes. Add stock, 2 cups water, and vinegar; bring to a boil. Cover, reduce heat, and simmer for 30 minutes or until parsnips are tender. Remove from heat; uncover. Let mixture stand 10 minutes.
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Reviews 27Estimated Reading Time 4 mins
- 1. Preheat oven to 350 degrees, no convection. Toss Harry & David Honeycrisp Apple, Harry & David Royal Riviera Pear and parsnips with 3 tablespoons of olive oil and sprinkle with kosher salt. Spread out on a sheet tray and roast until tender, about 10-15 minutes. Set aside to cool.
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