Roasted Parsnip And Pear Soup Food

ROASTED PARSNIP AND PEAR SOUP

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.

ROASTED PARSNIP AND VANILLA CHOCOLATE SOUP

Steps:

• Preheat oven to 400 degrees F.
• Peel parsnips, and cut into 1-inch chunks, brush lightly with oil and place on a baking sheet lined with heavy duty aluminum foil (for easy cleanup). Roast until the parsnips begin to soften (as tested with a knife blade) and until the tips begin to turn golden brown. This takes about 40 minutes. Remove from oven and let rest for a few minutes while you start the other ingredients in the stockpot. (Leave oven on for toasting of croutons.)
• Melt the butter over medium-low heat in a large stockpot and gently saute the onion until translucent. (This takes about 10 minutes, but the more important thing is that they look translucent.) Add the chicken stock, slice open the vanilla bean lengthwise and scrape the seeds into the pot and add along with the vanilla pod itself. Increase heat to medium, add the roasted parsnips, and bring to a boil. Season with salt and pepper, cover and let cook until the parsnips are completely tender, about 20 minutes.
• Once you have the soup underway, toast the croutons in the oven which is already preheated to 400 degrees F. Cut the epee loaf into 3/4-inch thick slices. Brush the bread with oil and place on a foil lined baking sheet (important for cleanup purposes). Sift dark cocoa over the bread and toast briefly in the oven, just to make crispy. Remove and set aside.
• Stir the white chocolate chips into the soup and cook for a further 5 minutes, to allow them to melt and to integrate flavors.
• Remove soup from heat, discard vanilla pod, and stir in heavy cream. Using an immersion blender, blend until smooth. (Remember, when using an immersion blender, the blade end has to be immersed, or it will make a big mess.) Squeeze fresh lemon or lime juice into the pot and stir to combine. (Note: If you hold the sliced end of the fresh lemon or lime against your palm while you squeeze in the juice, the seeds are likely to stay in the rind.)
• Ladle soup into bowls and garnish with fresh dill. Serve with lemon wedges and dark chocolate dusted croutons.

PARSNIP, PEAR, AND APPLE SOUP

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.

POTATO, CARROT AND PARSNIP SOUP

Steps:

• Melt butter in heavy large pot over medium-high heat. Add onions and sauté until golden, about 15 minutes. Add carrots and parsnips and cook 10 minutes. Add 2 cans of broth, potatoes, parsley and thyme. Cover and simmer until potatoes are tender, stirring occasionally, about 30 minutes.
• Puree half of soup in processor. Mix puree into remaining soup in pot. Stir in half and half and Sherry. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Bring soup to simmer, thinning with additional broth, if desired. Ladle into bowls and serve.

PARSNIP & GINGER SOUP

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.