A fascinating and unusual recipe from one of our customers. Pears and parsnips stored from last year are both in plentiful supply at the moment. Organic Parsnips are one of those vegetables that are often as cheap or even cheaper than non organic ones.
Our customer has only offered us an ingredients list though so I've had to imagine the method - if you are an experienced soup maker you may feel an alternative method would work better... let me have your thoughts!
Butter (or vegan alternative or 1 tbsp olive oil) 25g
Parsnips 375g - one medium sized root
Onion, finely chopped
2 large Conference Pears
Vegetable stock 600ml
300ml milk (or vegan alternative)
salt and pepper
handful of fresh parsley, chopped
Heat the butter or oil and add the chopped onion. Soften until golden for five minutes or so.
Meanwhile peel the parships and chop into small cubes. Add to the onion and continue to saute for another five minutes
Peel the conference pears and chop into slightly larger pieces. Add these to the pan and cook for a further couple of minutes.
Add the stock and milk, cover and bring to a gentle boil. Simmer until both parsnip and pear pieces are soft.
Pass through a sieve or gently blitz with a hand blender or food processor. Thesoup should not be completely puree smooth but should retain a texture.
Season with salt and pepper
Add freshly chopped parsley to serve.
The taste tests are in - so far: 1 person thought Parsnip and pear soup was Yummy 0 thought Yuck. What about you - Yum or Yuck?!