Turnip And Pear Soup Recipes

ROASTED TURNIPS AND PEARS WITH ROSEMARY-HONEY DRIZZLE

Steps:

• Preheat oven to 475 degrees. Line a large rimmed baking sheet with parchment paper; set aside.
• In a large bowl, toss together turnips and pears with oil and salt until well combined. Place in an even layer on prepared baking sheet. Transfer to oven and roast, turning with a spatula once or twice during cooking, until browned and turnips are easily pierced with a paring knife, 25 to 30 minutes, rotating baking sheets halfway through baking.
• Meanwhile, melt butter in a small saucepan over medium heat. Add honey and rosemary; let simmer for a few seconds and remove from heat.
• Transfer turnips and pears to a large bowl and drizzle with butter mixture; toss to combine. Serve.

TURNIP PUREE WITH PEARS AND CHEESE

Steps:

• Steam the turnips for 20 to 40 minutes, depending on age and size, until tender.
• Steam the pears until they are soft, 5 to 10 minutes.
• Meanwhile, saute the shallots in the butter until translucent.
• Either in a food processor, using the steel blade, or in a blender, puree the turnips, pears and shallots with the Gorgonzola, in batches, until all of it is pureed. Season with nutmeg, salt and pepper.
• At this point the dish may be refrigerated. To serve, spoon puree, which is quite liquid at this point, into a large skillet. Cook at a simmer, to thicken the mixture and evaporate the liquid, for about 30 minutes.

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.

PEAR AND AUTUMN-VEGETABLE SOUP

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.

TURNIP AND PEAR SOUP

Steps:

• Saute onion in butter or oil, until translucent.
• Add chopped turnips, apples and thyme.
• Saute for 10 minutes, stirring frequently.
• Add fruit juice and cook on low heat until turnips are tender.
• In a blender, food processor, or using a stick blender, puree until thick and smooth. Add black pepper to taste.
• Serve with optional garnishes, if desired.