Never heard of eating pears in soup? Well, this recipe will make you rethink all the flavorful combinations to be had in a delicious bowl of soup or stew. Slightly sweet with a hint of spice, this velvety smooth soup showcases the delicate flavor of parsnips. A parsnip is a creamy-white, carrot-shaped root vegetable with a unique piquant, yet sweet flavor. This Parsnip-and-Pear Soup recipe makes for a savory and creamy addition to your fall and winter soup lineup. Since both parsnips and pears are naturally sweet, the garlic and onion add another depth of flavor, offering the perfect contrast. This soup recipe is relatively easy to make and the result is quite delicious, sure to please your guests and family. Cook, covered, for about 7 hours in a 4-quart slow cooker, or until the parsnips and pears are soft. For best results, use ripe pears. Lastly, stir half-and-half into the soup, blend the soup mixture until smooth, and season to taste with salt and pepper. Garnish, if desired, with cooked and crumbled bacon and fresh rosemary sprigs for a pop of color and smoky flavor. Serve it as a first course or as a light main dish with crusty whole-grain bread. We also recommend serving this warming treat with a tasty sandwich for the ultimate cold weather combination.
1 tablespoon olive oil
1/2 cup refrigerated prechopped onion
4 garlic cloves, minced
5 cups chicken broth
2 teaspoons chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 pounds parsnips, peeled and chopped
2 ripe pears, peeled and chopped
1/2 cup half-and-half
Garnishes: cooked and crumbled bacon, fresh rosemary sprigs
How to Make It
Heat olive oil in a large skillet over medium-high. Add onion and garlic; sauté 3 minutes or until tender.
Combine onion mixture, broth, and next 5 ingredients in a 4-quart slow cooker. Cover and cook on HIGH for 7 hours.
Stir half-and-half into soup. Process soup, in batches, in a blender until smooth, stopping to scrape down sides as necessary. Pour soup into bowls. Garnish, if desired.