Parsnip Pear Soup
How you know you’re a grown-up, part 2: on a Friday night you review the Scholastic book catalog (why are there Star Wars video games in there, by the way? I don’t recall video games ever being part of the curriculum, or I’d have been a far keener elementary school student) and scrub the toilet, and eat parsnip soup.
Jocelyn shared this recipe for me, knowing, as we were members of the same CSA farm, that I had a glut of parsnips in the fridge. She made it and said it was the best soup she’s had in a long time. I’m all over that.
Parsnip Pear Soup
You’re going to puree everything anyway, so don’t worry about how you chop it.
canola or olive oil, for cooking
a blob of butter
1 onion, peeled and chopped
1 celery stalk, chopped
1 ripe pear, chopped (don’t peel it)
1 tsp. curry powder
6 cups chicken stock
2 lbs parsnips, peeled and chopped
1 small thin-skinned potato, chopped
1 bay leaf
1 tsp. salt
1/2 tsp. pepper and nutmeg
1 can evaporated milk, or a big glug of half & halfIn your soup pot set over medium-high heat, heat a drizzle of oil and spoonful of butter and saute the onion and celery for about 5 minutes, until soft. Add the pear and curry and cook a few more minutes.
Add the stock, parsnips, potato, bay leaf, salt, pepper and nutmeg. Bring to a simmer and cook until the parsnips are very tender. Puree with a hand held immersion blender (or transfer in batches to your blender) until smooth, adding the cream or evaporated milk at some point. Serves 4-6.
I’m sorry to say I need to take a bit of a hiatus from our Free Stuff Fridays – I seem to be spending a lot of resources these days (time + money) buying stuff and shipping/delivering it, which I totally don’t mind, but my less than stellar time management skills (coupled with Canada Post) have meant people aren’t receiving their stuff as speedily as I/they’d like, and so I’ve wound up disappointing people. Which is a) the worst feeling ever, and b) exactly the opposite of the whole point. I’ll have stuff again soon, I just have some catching up to do.
I still love comments.
October 23 2010 | soup | 26 Comments »
