Parsnip and pear soup - Le Coup de Grâce

Parsnip and pear soup

Preparation :25 min Cooking :45 min
Difficulty :easy
Servings :4

This parsnip and pear soup is really good. With it’s sweet side coming from the parsnip and the pear combined with the spicy notes from the cinnamon and cumin, it will make a perfect and original starter !

Ingredients

  • 1/4 cup olive oil
  • 3 cups yellow flesh potatoes, peeled and cut in cubes (4 medium potatoes)
  • 1 lb parsnip, peeled and cut in cubes
  • 1 yellow onion, finely chopped
  • 2 big Abate Patel pears, peeled and cut in cubes
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon dried thyme
  • 2 tablespoons white wine
  • About 2 cups low-sodium chicken broth
  • 1/4 cup 15% country-style cream + some for the service
  • Salt and ground pepper

Preparation

  • In a big sauce pan at medium heat, add olive oil followed by potatoes, parsnip and onion. Season with salt and pepper, stir well then cook for 4-5 minutes while stirring often. Add oil if necessary.
  • Add the pears, cumin, cinnamon and dried thyme then stir well. Continue cooking while stirring for 3 minutes.
  • Add white wine, stir and cook for another 2 minutes to reduce dry.
  • Add  enough chicken broth to cover, then cover with lid. Bring to a boil, reduce to low heat and simmer for 35 minutes or until potatoes are fork tender. Stir from times to times.
  • Remove from heat and blend until smooth texture. Add cream, stir and taste. Rectify seasoning if necessary. Add a bit of chicken broth if too thick!
  • Pour in big bowls, add a drizzle of cream on top then garnish with fresh pepper !
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Our wine stewards suggest

+- 15$Irurtia Gewurztraminer 2015

A nice, good and not expensive... for a soup! I have your attention? Honestly, it is a superb wine with its spicy, honey and litchi aromas. This wine has volume, a fatty side and character. In other words, it's the perfect wine to pair with this end of winter soup !

Blonde de Chambly by Unibroue

Lemongrass, wildflowers, and fresh hops. Crisp acidity of lemongrass followed by sweet honey and notes of pepper, with a sharp, floral finish. Suggested glass : Footed flute.

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