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.
Great for Christmas starter - stylish, impressive, very tasty and very easy to make!
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|Serving Size: 1 Serving (554g)|
|Recipe Makes: 4|
|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 %|
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Calories per serving: 287
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