Parsnip Pear And Apple Soup Recipes

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 APPLE AND PARSNIP SOUP

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.

PARSNIP AND APPLE SOUP

Steps:

• Make soup:
• Peel potato and cut into 1/4-inch dice. In a heavy kettle cook potato, parsnips, shallots, leek and parsley in butter over moderate heat, stirring, until leek is softened, about 12 minutes. Add broth and simmer, covered, 20 minutes, or until vegetables are very soft. In a blender purée mixture in batches and transfer to a large saucepan. Stir in cider or juice, cream, and salt and pepper to taste and cook over moderately high heat, stirring occasionally, until heated through. Keep soup warm.
• Make fried parsnip:
• In a heavy saucepan heat 1 inch oil to 360°F. on a deep-fat thermometer and fry parsnip strips in batches until golden brown, transferring with a slotted spoon to paper towels to drain. Season fried parsnip with salt.
• Serve soup topped with fried parsnip.

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.