Creamy Parsnip Pear Soup (Printable Version)

Silky blend of roasted parsnips and pears with cream and crunchy walnuts, perfect for warming starters.

# What You Need:

→ Vegetables & Fruit

01 - 1.1 lb parsnips, peeled and chopped
02 - 2 ripe pears, peeled, cored, and chopped
03 - 1 medium yellow onion, chopped
04 - 2 cloves garlic, minced

→ Dairy & Broth

05 - 3 1/8 cups vegetable broth
06 - 1/2 cup heavy cream (or substitute unsweetened coconut cream for dairy-free)
07 - 2 tablespoons unsalted butter

→ Seasonings

08 - 1/2 teaspoon ground nutmeg
09 - 1/2 teaspoon ground white pepper
10 - 1/2 teaspoon sea salt, plus more to taste

→ Toppings

11 - 1.75 oz walnuts, roughly chopped and lightly toasted
12 - 1 tablespoon fresh chives or parsley, chopped (optional)

# How to Make It:

01 - Melt butter in a large pot over medium heat. Add chopped onion and minced garlic; sauté for 3 to 4 minutes until softened and fragrant.
02 - Add chopped parsnips and pears to the pot. Continue cooking for 5 minutes, stirring occasionally to combine flavors.
03 - Stir in ground nutmeg, white pepper, and sea salt. Pour in vegetable broth and bring mixture to a boil.
04 - Reduce heat to a gentle simmer, cover the pot, and cook for 20 to 25 minutes until parsnips are very tender.
05 - Remove pot from heat. Purée soup using an immersion blender or in batches with a countertop blender until silky and creamy.
06 - Stir in the heavy cream. Adjust seasoning to taste with additional salt if needed.
07 - Ladle soup into bowls and garnish with toasted walnuts and chopped fresh herbs before serving.

# Expert Tips:

01 -
  • It's elegantly simple but tastes like something you'd order at a restaurant.
  • The natural sweetness of pears and parsnips means you barely need sugar, just cream and heat.
  • It comes together in under an hour and works for both weeknight dinners and dinner parties.
02 -
  • Don't skip toasting the walnuts yourself—store-bought toasted ones lose their flavor sitting on shelves, and fresh-toasted ones provide a game-changing crunch.
  • If your parsnips are old or have a woody center, scoop it out before cooking or the texture won't be as silky.
03 -
  • If the soup breaks or looks separated after blending, a splash of cold broth stirred in slowly will bring it back together.
  • Make extra and freeze it in portions—it keeps for up to three months and tastes like an instant treat on a bad day.

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