Parsnip Pear Soup
Source: Unknown
2 tbsp butter, olive oil, or vegetable oil
3 medium leeks (white and light green parts), chopped
2 tbsp dry sherry or white wine
2 lbs (about 8 med.) parsnips, sliced thin
3 or 4 pears, peeled, cored & chopped
7 cups chicken or vegetable stock
1 tsp salt
ground mild chile pepper
2-3 c whole milk
Minced parsley, chives or whole or chopped hazelnuts for garnish
Heat butter or oil in large saucepan over medium-high heat. Add onion, saute until golden, about 5 minutes. Add sherry and parsnips. Cook, stirring, until sherry evaporates, about 30 seconds. Add stock, salt, pepper to taste to saucepan, bring to boil. Reduce heat to simmer, cover and cook until parsnips are tender, about 20 minutes.
Source: Unknown
2 tbsp butter, olive oil, or vegetable oil
3 medium leeks (white and light green parts), chopped
2 tbsp dry sherry or white wine
2 lbs (about 8 med.) parsnips, sliced thin
3 or 4 pears, peeled, cored & chopped
7 cups chicken or vegetable stock
1 tsp salt
ground mild chile pepper
2-3 c whole milk
Minced parsley, chives or whole or chopped hazelnuts for garnish
Heat butter or oil in large saucepan over medium-high heat. Add onion, saute until golden, about 5 minutes. Add sherry and parsnips. Cook, stirring, until sherry evaporates, about 30 seconds. Add stock, salt, pepper to taste to saucepan, bring to boil. Reduce heat to simmer, cover and cook until parsnips are tender, about 20 minutes.
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