Roasted Parsnip and Pear Soup
Silky soup combining sweet pear and roasted parsnip. Velvety texture, balanced sweet-savory flavor. Served hot, ideal as a winter starter; keeps 3 days in the refrigerator.
- Total time
- 45 min
- Prep
- 15 min
- Cook
- 30 min
- Difficulty
- Easy
- Per person
- €1.63
By the CookinBreak team
Ingredients 10
Estimated cost €6.50
Equipment
Oven
Baking sheet
Knife
Cutting board
Saucepan
Immersion blenderor blender
Ladle
Parchment paper
Instructions
Tap a number to check off the step, and a time to start a timer.
Preheat the oven to 400 °F.
Come back to this recipe anytime
With your free account: your saved recipes, shopping lists in 1 click and allergy alerts.
Peel the parsnips and cut them into thin strips. Arrange them on a baking sheet, drizzle with olive oil, season with salt and pepper.
Bake for , until golden and tender.
Meanwhile, peel and dice the pears.
Bring the broth to a boil, add the pears and cook for over medium heat.
Add the roasted parsnips to the pot.
Blend until you have a smooth, velvety soup.
Stir in the cream and adjust the seasoning.
Serve hot, sprinkled with pine nuts and parsley.
A recipe worth making again?
Save it to your recipe box and find it on all your devices. It's free.
Enjoy your meal!
Made it? Your rating helps other cooks.
Goes well with
🎅 Christmas: all recipes
Nutrition facts
per serving · estimate210kcal
- Protein4 g8%
- Carbs28 g54%
- Fat9 g39%
- Fiber5 g
Share of each nutrient in the calories of one serving.
Good to know
Chef's tip
To intensify the flavor, add a splash of balsamic vinegar just before blending 🍐🔥: it perfectly balances the sweetness of the pear and deepens the aroma.
Freezing : Can you freeze this recipe?
YesFreezes very well, up to 3 months in suitable containers.
Storage : How long does it keep?
Keeps 3 to 4 days max in an airtight container in the fridge.
Making ahead : Can you make it the day before?
YesCan be made entirely the day before and reheated.
Reheating : How do you reheat it?
Saucepan: reheat gently over medium heat, stirring. Microwave: reheat in intervals, stirring.
Variations
- Sprinkle with pine nuts and parsley.
- Adjust the seasoning with nutmeg.
- Serve hot as a starter.
Mistakes to avoid
- Not roasting the parsnips: 20 minutes at 200 °C, until golden and tender.
- Adding the cream before blending: stir it in afterward.
- Cooking the pears too long: 10 minutes in the broth.
Frequently asked questions
How do you make parsnip and pear soup?
Roast the sliced parsnips 20 minutes at 200 °C, simmer the diced pears 10 minutes in the broth, add the roasted parsnips, blend, then stir in the cream and adjust the seasoning.
Why roast the parsnips?
Drizzled with olive oil, salted and peppered, the parsnips turn golden and tender in the oven, which develops a sweet-savory flavor that balances with the pear.
How do you serve the soup?
Serve hot, sprinkled with pine nuts and fresh parsley, as a winter starter. The soup is silky, with a balanced sweet-savory flavor.
How much cream?
100 ml of heavy cream, stirred in after blending, with a pinch of ground nutmeg if you like, for a smooth soup.
Reviews
Did you make it?
Tap the stars: your rating helps others get started.
You might also like
All “Cooking” recipes
Popular right now
Roasted Parsnip and Pear Soup
Step 1 of 9
Preheat the oven to 400 °F.
- 3 cups parsnips
- 2 cups pears
- 2 ½ cups vegetable broth
- ½ cup heavy cream
- 1 ¼ tbsp olive oil
- ¾ tsp salt
- ¾ tsp pepper
- ½ tsp nutmeg
- 20 g of seeds of pine nuts
- 2 ¾ tbsp parsley