Name: Parsnip & Pear Soup
Prep time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 2 tbsp Olive oil; 1 large Onion roughly chopped; 2 sticks Celery roughly chopped; 1 clove Garlic crushed; 1 tsp Curry powder; 1/2 tsp Ground cumin; 2 pinch Hot chilli powder; 450 g Parsnips roughly chopped; 4 cups vegetable stock Hot; 3 Pears; 15 g Butter; 1 tsp caster sugar, Golden; 2 tbsp flat-leafed parsley Freshly chopped, to garnish

by Shari52

An all time favourite Christmas recipe

INGREDIENTS

2 tbsp Olive oil
1 large Onion ; roughly chopped
2 sticks Celery ; roughly chopped
1 clove Garlic ; crushed
1 tsp Curry powder
1/2 tsp Ground cumin
2 pinch Hot chilli powder
450 g Parsnips ; roughly chopped
4 cups vegetable stock ; Hot
3 Pears
15 g Butter
1 tsp caster sugar, Golden
2 tbsp flat-leafed parsley ; Freshly chopped, to garnish

Servings

INSTRUCTIONS

Hands on time: 25 mins. Cooking time: 35 min

1. Heat the oil in a pan and add the onion, celery and garlic. Cover and cook gently for 10 min until softened. Stir in the spices and cook for 1 min.

2. Add the parsnips and stock; cover and simmer for 10 min. Peel, core and chop two pears and add them to the pan. Simmer, covered, for 5 min, then cool a little. Whiz in a food processor until smooth. Rinse out the pan.

3. Peel and core the remaining pear and slice thinly. Heat the butter in a pan and cook the pear for 3 min until lightly golden, then sprinkle the sugar over. Cook for 3 min, turning occasionally. Set aside.

4. Return the soup to the rinsed out pan and reheat. Season, ladle into bowls and garnish with the caramelised pears and parsley. Prepare ahead up to two days in advance, make the recipe to the end of step 2. Cool and pour into a sealable container and chill. To use, complete the recipe.

NOTES

Great for Christmas starter - stylish, impressive, very tasty and very easy to make!

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Parsnip & Pear Soup

2 tbsp Olive oil 
1 large Onion roughly chopped
2 sticks Celery  roughly chopped
1 clove Garlic  crushed
1 tsp Curry powder 
1/2 tsp Ground cumin 
2 pinch Hot chilli powder 
450 g Parsnips roughly chopped
4 cups vegetable stock Hot
3  Pears 
15 g Butter 
1 tsp caster sugar, Golden 
2 tbsp flat-leafed parsley Freshly chopped, to garnish

Hands on time:  25 mins.  Cooking time:  35 min

1.  Heat the oil in a pan and add the onion, celery and garlic. Cover and cook gently for 10 min until softened. Stir in the spices and cook for 1 min.

2.  Add the parsnips and stock; cover and simmer for 10 min. Peel, core and chop two pears and add them to the pan. Simmer, covered, for 5 min, then cool a little. Whiz in a food processor until smooth. Rinse out the pan.

3.   Peel and core the remaining pear and slice thinly. Heat the butter in a pan and cook the pear for 3 min until lightly golden, then sprinkle the sugar over. Cook for 3 min, turning occasionally. Set aside.

4.   Return the soup to the rinsed out pan and reheat. Season, ladle into bowls and garnish with the caramelised pears and parsley. Prepare ahead up to two days in advance, make the recipe to the end of step 2. Cool and pour into a sealable container and chill. To use, complete the recipe.

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Nutrition

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Serving Size: 1 Serving (554g)
Recipe Makes: 4

Calories: 287
Calories from Fat: 95 (33%)

Amt Per Serving		% DV

	Total Fat 10.5g	14 %
	Saturated Fat 3g	15 %
	Monounsaturated Fat 6g
	Polyunsanturated Fat 1g
Cholesterol 8.1mg		2 %
Sodium 995.9mg		34 %
Potassium 718mg		19 %
Total Carbohydrate 49.9g		15 %
	Dietary Fiber 10.8g	43 %
	Sugars, other 39.1g
Protein 2.7g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 287

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