Parsnip and pear soup

  • Preparation 25 min
  • Cooking 45 min
  • Servings 4
  • Freezing Absolutely



  • 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



  • 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 !