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.
Spiced Pear and Parsnip Soup
adapted from A Sun Shiny Day
1lb parsnips (peeled and chopped)
2 large ripe pears ( peeled and chopped)
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
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.