Roasted Parsnip and Pear Soup
In short: Sweet roasted parsnips and ripe pears blended with thyme and garlic into a velvety soup, topped with crisp fried sage. It takes about 1 h 10 min in total and makes 5 servings.
- Prep
- 20 min
- Cook
- 50 min
- Total
- 1 h 10 min
- Servings
- 5
- Difficulty
- Easy
- Calories
- 240 kcal
Parsnips roast to a deep, nutty sweetness, and pears bring a soft fruitiness that keeps the soup from feeling heavy. Both go into a hot oven with onion and garlic until the edges brown, then simmer briefly in stock and get blended smooth. A splash of cider vinegar sharpens the flavor, and fried sage leaves add a crisp, savory finish. It is a quiet but impressive starter for a winter or holiday meal.
Instructions
- Heat the oven to 210°C (410°F). Toss the parsnips, pears, onion and garlic on a large baking sheet with the 2 tablespoons of oil, the thyme and 1/2 teaspoon of the salt. Use two sheets if the pan is crowded. Roast for 35 minutes, turning once, until the parsnips are golden and soft.
- Scrape everything into a large pot, add the stock and bring to a boil. Simmer for 10 minutes.
- Meanwhile, heat the tablespoon of oil for the sage in a small skillet over medium heat. Fry the sage leaves for 30 to 60 seconds, until crisp and a shade darker, then lift them onto a paper towel.
- Blend the soup until completely smooth. Add a little water if it is too thick, then stir in the remaining 1/2 teaspoon of salt, the pepper and the vinegar. Taste and adjust.
- Ladle into bowls and top with the crisp sage and a little black pepper.
Tips
- Cut the woody core out of any large parsnips. It stays fibrous after roasting and can leave strings in the soup.
- An apple can replace the pears in equal weight. If your parsnips are very large and woody, swap a few of them for carrots.
Questions and answers
What does parsnip soup taste like?
Parsnips are sweet and slightly nutty, a little like carrot with a peppery edge. The pear adds fruity sweetness, and the vinegar keeps the soup from tasting cloying.
Can I make parsnip and pear soup ahead of time?
Yes. It keeps for 5 days in the fridge and freezes for up to 3 months. Reheat it gently and thin it with a little water or stock.
Can I use a different fruit in this soup?
Apples are the easiest swap, in equal weight. A peeled sweet potato or a few extra carrots can also replace part of the parsnips.
How long does it take to make Roasted Parsnip and Pear Soup?
About 1 h 10 min in total: 20 min of preparation and 50 min of cooking.
How many calories are in Roasted Parsnip and Pear Soup?
About 240 kcal per serving, with 3 g of protein, 40 g of carbohydrates and 8 g of fat. These values are estimates.
Nutrition per serving
| Calories | 240 kcal |
|---|---|
| Protein | 3 g |
| Carbohydrates | 40 g |
| Fat | 8 g |
| Fiber | 9 g |
| Sugar | 17 g |
| Sodium | 620 mg |
Estimated values, calculated from the ingredients.
