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RELATED RECIPES
Pumpkin Risotto
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Parsnip Pear Soup
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1.2 hours
4 servings
Adjust servings
dairy-free
(?)
Has dairy from:
unsalted butter
chicken stock
heavy cream
gluten-free
(?)
Has gluten from:
chicken stock
kid friendly
has meat
(?)
Has meat from:
chicken stock
has pasta
has seafood
mediterranean
(?)
Not Mediterranean due to:
parsnip
vegan
(?)
Not vegan due to:
unsalted butter
heavy cream
vegetarian
pescetarian
paleo
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
 
2
tbsp
 
2
cups
can use onions. diced.
 
2
cups
peeled and roughly chopped (2 to 3 parsnips depending on size).
 
1/2
cups
optional.
 
1
tbsp
minced. can use rosemary also.
 
2
cups
peeled and roughly chopped (1 to 2 pears). Plus more for slicing and roasting for garnish.
 
1
cup
 
5
cups
 
1/2
cups
 
 
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PREPARATION
1.
In a medium stockpot, melt the butter over medium-low heat, add the shallots or onions, a pinch of salt, and sweat for 2 to 3 minutes.
2.
Add the parsnip, celery root (if using), minced thyme, and pinch of salt and continue to sweat for 5 to 6 minutes.
3.
Add the pear, and continue cooking for 4 to 5 minutes.
4.
Add the white wine, increase the heat to high, and reduce by half — to about 1 cup of liquid. Note: It is will be really hard to tell if the wine has reduced by half — just simmer for about 5 minutes.
5.
Add the stock and a pinch of salt, bring to a boil, reduce to a simmer and cook for 45 minutes.
6.
Remove the soup from the heat, and stir in the half and half or cream.
7.
Transfer the soup to a blender or use an immersion blender, and purée on high speed until smooth. Taste. Add more salt if necessary.
NOTES, TIPS, TRICKS, HINTS, ETC:
1.
Slice a pear into thin slices and roast for a few minutes as garnish (optional).
2.
Other garnish options: truffle oil, pear vinegar.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
 
A gluten-free variant of this recipe can be made. Just substitute gluten-free chicken stock for chicken stock.
2.
Make it Dairy Free!
 
A partially dairy-free variant of this recipe can be made to reduce the amount of dairy. Just substitute gluten-free chicken stock for chicken stock.
3.
Make it Soy Free!
 
A soy-free variant of this recipe can be made. Just substitute gluten-free chicken stock for chicken stock.
4.
Make it Wheat Free!
 
A wheat-free variant of this recipe can be made. Just substitute gluten-free chicken stock for chicken stock.
 
NUTRITION
This recipe has the following nutrient totals:
Calories 402
Protein 15.3 g
Carbohydrates 50.4 g
Iron 0 mg
Fiber 8.22 g
Calcium 0 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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