John Myers
Parsnip Soup with Trout and Pear
The perfect parsnip soup with trout and pear recipe with a picture and simple step-by-step instructions.
- 2 Onions
- 500 g Parsnips
- 2 Carrots
- 3 tbsp Olive oil
- 1 heaped tsp Curry
- 300 ml Pear juice
- 700 ml Vegetable broth
- 700 ml Lemon
- 2 Splash Lemon juice
- 1 cups Creme fraiche Cheese
- Salt pepper
- Sugar
- Parsley
- 1 maturity Pear
- 2 Trout fillets
- Peel and dice the onions.
- Peel the parsnip and carrots and cut into cubes.
- Heat olive oil in a saucepan, add diced onion and curry and sauté both.
- Add the parsnip and carrots and sauté for a few minutes.
- Deglaze the vegetables with pear juice and then top up the broth.
- Bring to the boil briefly and then simmer on a low level for about 20 minutes.
- While the vegetables are simmering, wash, core and peel the pear.
- Cut the pear into small cubes and season with salt and a pinch of sugar.
- Add the pear cubes to the soup just before serving.
- Wash and roughly chop the parsley, cut the trout into large pieces.
- As soon as the vegetables are soft, add the creme fraiche and puree everything until smooth.
- Possibly. Season again with pepper, salt and lemon juice.
- Arrange the soup on a plate with diced pear and trout and decorate with parsley.
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