Pear & Parsnip Soup
As autumn settles in and the days turn crisp, this velvety pear and parsnip soup brings warmth to the table. Roasted pears, earthy parsnips, fennel, and sage blend into a savory-sweet bowl made for cozy gatherings with family and friends.
Key Ingredients
parsnips is a creamed colored root vegetable that looks like a carrot. It has a sweet nutty flavor when roasted. it adds a great sweet flavor to this fall soup.
Fennel is a crispy crunchy root veggie. With a slight anise flavor. delicious when roasted in the oven. Will add a sweet aniseed flavor to this soup.
Bosc pears have a subtle but sweet and smoky flavor. great for fall baking. Great roasted in the oven.
Pinot Grigio wine is a dry white wine, It adds a nice
flare to this soup.
chicken or vegetable soup stock your own home made or store bought will be a much needed ingredient for this soup.
maple syrup adds a touch of sweet ness and taste of the season to this soup.
fresh sage leaves have a very earthy flavor and are great deep fried and addition to the soup for not only food decore, but tastes really good.
Goes great with squash dishes or any winter veg dishes.
Pear & Parsnip Soup
Prep time: 20 minutes | Cook time: 1 hour 20 minutes | Total time: 1 hour 40 minutes
Servings: About 4 | Yield: Approximately 6 cups
Ingredients
3 large parsnips, peeled and halved lengthwise
· 2 Bosc pears, quartered, cored, and seeded
· 1/2 fennel bulb, cleaned and quartered
· 3 large garlic cloves, peeled and left whole
· Olive oil, for drizzling
· Salt and freshly ground black pepper, to taste
· 2 1/2 cups of vegetable stock, plus more as needed
· 1/3 cup Pinot Grigio or other dry white wine
· 5–6 fresh sage leaves
· 1 knob of butter
· 1 teaspoon chicken or vegetable bouillon base
· 2 tablespoons maple syrup
Directions
Preheat the oven to 375°F.
2. Arrange the parsnips, pears, fennel, and garlic on a sheet pan. Drizzle lightly with olive oil and season with salt and pepper.
3. Roast for about 1 hour, or until the vegetables and pears are tender and caramelized.
4. Transfer the roasted mixture to a blender. Add the vegetable stock and blend until smooth. Work in batches if necessary and use caution when blending hot ingredients.
5. Pour the purée into a soup pot and warm over medium heat. Stir in the wine and simmer until the alcohol has cooked off.
6. Add the butter, bouillon base, maple syrup, a few cracks of black pepper, and salt to taste. Stir until fully incorporated.
7. If needed, add more vegetable stock until the soup reaches a thick, smooth consistency like pea soup.
8. Ladle into bowls and garnish, if desired, with crème fraîche, candied pear, fried parsnip, and fried sage leaves. Fried sage adds a crisp, savory finish.
9. Enjoy—and let me know what you think!
Storage & Reheating
Refrigerator: Let the soup cool, then store it in an airtight container for up to 4 days.
· Freezer: Freeze the cooled soup in airtight, freezer-safe containers for up to 3 months, leaving a little room for expansion. Thaw overnight in the refrigerator.
· Reheating: Warm gently in a saucepan over medium-low heat, stirring occasionally. Add a splash of vegetable stock or water if the soup is too thick. Heat until steaming throughout. Add garnishes just before serving.