Roasted Parsnip and Pear Soup: Jean Trebek’s Reliable Recipes

INGREDIENTS:

Ingredients – yields 8

4 Parsnips, peeled, cut into a large dice
3 Pears, peeled, cored, and cubed
4 Garlic Cloves
4 T. Olive Oil, divided
2 t. Coarse Salt
Coarse ground Pepper
1 Onion, diced
2 Russet Potatoes, peeled and diced
2 celery stalks, diced
1 t. Fresh Thyme Leaves
8 C. Chicken Broth
1 C. Heavy Cream (or canned coconut milk, for dairy free)

DIRECTIONS:

Preheat the oven to 400 degrees F.

Toss the parsnips, pears, and garlic with 2 T. Olive Oil and the coarse salt.

Place on a baking sheet lined with parchment paper and roast in preheated oven for 25-30 minutes, or until lightly caramelized on top. 

Make sure to turn the parsnips over to ensure even roasting.

While the parsnips and pears are roasting, add the remaining 2 T. olive oil to a stock pot and heat to medium/high.

Add the onion, potato, and celery to the hot oil and saute for 2-3 minutes, until onions are translucent.

Add the thyme and saute for another 30 seconds.

Add the chicken broth and roasted parsnips and pears to the stock pot and bring to a boil.

Reduce to a simmer, cover, and let simmer for about 20 minutes, or until vegetables are very tender. Let cool slightly.

Puree the soup(in batches, if needed) in a blender or food processor(carefully! Soup will be hot!) for at least 1 minute per batch, so that the soup is silky smooth.

Pour pureed soup back into the pot and stir in the heavy cream.

Bring back to a simmer over medium/high heat.

Taste soup and adjust seasonings, if desired.

Garnish with blue or feta cheese crumbles and thyme sprigs.

Hope you enjoy!