On my quest to eat fresh local organic produce, I stumbled upon a lot of Pear and Parsnip soup recipes. The combination of sweet and savory is very popular in the gourmet cuisine world. So I gave it a shot.
It is a creamy sweet and savory soup that welcomes the approach of Autumn.
adapted from A Sun Shiny Day
1lb parsnips (peeled and chopped)
2 large ripe pears ( peeled and chopped)
olive oil
1/2 medium sweet onion (diced)
1 cup chicken or vegetable broth for vegan
1 cup water
1 teaspoon rosemary
1/2 teaspoon sage
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
white pepper (to taste)
Preheat oven to 400 F. Toss parsnips and pears in olive oil and season with salt, pepper and rosemary
Roast parsnip mixture for 15 minutes.
Heat olive oil in a dutch oven over medium-high heat and cook onions for 5 minutes until tender. Add remaining ingredients including roasted parsnip mixture and bring to a boil. When it reaches a boil, reduce to low heat and simmer for 10 minutes until parsnips are tender.
Blend mixture in a blender until smooth and creamy and serve immediately.
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