John Myers
Parsnip and Pear Soup
The perfect parsnip and pear soup recipe with a picture and simple step-by-step instructions.
- 75 ml Almond oil
- 1 Vanilla pod
- 2 tbsp Butter
- 1 Shallot
- 5 Parsnips
- 150 g Celeriac fresh
- 2 Rosemary sprigs
- 250 g Williams pears
- 300 ml White wine
- 3 liter Chicken stock
- 70 ml Milk
- 70 ml Cream
- First heat the almond oil and the sliced vanilla pod in a saucepan to 90 degrees. Then take the pot off the stove, let it cool down and cover it and let it steep for 24 hours at room temperature.
- For the soup, melt the butter in a saucepan and sauté the diced shallot in it. Then cut the parsnips into small cubes and add them to the saucepan. Then dice the celery and add it together with the rosemary sprigs. Let it simmer for about 5 minutes. Then add the pears and cook for about 5 minutes. Then deglaze everything with white wine and reduce by half. Stir in the chicken broth and briefly bring the soup to the boil. Then simmer over a low heat for about 45 minutes.
- Then remove the soup from the stove and stir in both the cream and milk. Remove the rosemary sprigs, finely puree the soup and season with salt. To serve, briefly toss 2 pear slices in butter, place in the soup and drizzle with almond-vanilla oil.
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