Roasted Parsnip Pear Soup with Caramelized Walnut Garnish
This is a delicious soup. It’s mildly sweet and quite filling. Served in different bowls, it would be lovely at a holiday meal. Depending on the serving size it would be fine for 4 people or as a small appetizer for 6.
Serving Size: 4
for the soup:
- 1 lb. parsnips, peeled and chopped
- 3-4 ripe pears, peeled, cored and chopped
- splash olive oil
- 1 medium white onion, peeled and chopped
- 2 cups vegetable bouillon
- 1/2 teaspoon thyme
- 1 teaspoon rosemary
- 1/2 teaspoon sage
- dash cinnamon
- white pepper
for the caramelized walnut garish:
- 1/2-3/4 cup walnut pieces, coarsely chopped
- 3 tablespoons sugar
- 3 tablespoons white wine
- Preheat the oven to 400 F / 204 C.
- Prepare the parsnips and pears.
- Place the parsnips and pears in and oven-proof baking dish.
- Drizzle the olive oil over, sprinkle with salt and toss well to evenly coat.
- Place in the oven to roast for 15 minutes.
- Meanwhile peel the onion and chop.
- Heat the oil in a large soup pot and add the onion.
- Sauté the onion pieces until soft but don’t allow them to brown.
- Add the vegetable bouillon and stir to mix.
- When the pears and parsnips have roasted, add them to the vegetable bouillon in the soup pot.
- Add the rosemary, sage and cinnamon to the soup.
- Allow to cook until the parsnips are soft.
- While the soup is cooking, prepare the garnish.
- Place a sheet of baking parchment on a plate or cookie sheet.
- Mix the sugar and wine in a small saucepan.
- Heat, stirring, until the mixture is syrupy.
- Stir in the walnuts.
- Allow the mixture to cook down and the liquid to evaporate.
- As the mixture begins to brown, pour it out onto a parchment prepared plate or cookie sheet.
- Separate the walnuts from each other and allow the mixture to cool.
- When the parsnips are soft, puree the soup to a creamy mixture.
- Season to taste with additional salt and white pepper.
- Serve the soup garnished with some caramelized walnuts and optionally some pink peppercorns.