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Pear & Parsnip Soup with Fried Rosemary

12
Prep Time
23
Cook Time
INGREDIENTS
  • 2 tbsp (30 mL) butter
  • 1 1/2 cups (375 mL chopped leeks (white and light green)
  • 1 1/2 lbs (680 g) parsnips
  • 2 red or green Anjou pears (peeled, cored, chopped)
  • 5 cups (1.25 L) vegetable broth
  • 1/3 cup (80 mL) heavy cream
  • 1 ½ cups canned low-sodium chicken or vegetable broth
  • 1/2 tsp (2 mL) lemon juice
  • 1 tbsp (15 mL) fresh rosemary leaves
  • 2 tbsp (30 mL) olive oil
DIRECTIONS

Heat 2 tbsp (30 mL) butter in pot over medium. Add 1 1/2 cups (375 mL chopped leeks (white and light green). Cook, stirring, for 5 minutes. Add 1 1/2 lbs (680 g) parsnips (peeled, chopped), 2 red or green Anjou pears (peeled, cored, chopped) and 5 cups (1.25 L) vegetable broth. Raise heat to high. When it comes to boil, reduce heat to simmer. Cook until parsnips are soft, 10 to 12 minutes.

Purée soup in blender in batches until smooth. Transfer to clean pot over low heat. Stir in 1/3 cup (80 mL) heavy cream and 1/2 tsp (2 mL) lemon juice. Season with salt.

Heat 1 tbsp (15 mL) fresh rosemary leaves and 2 tbsp (30 mL) olive oil in small frying pan over medium. Cook until rosemary stops sizzling, 2 to 3 minutes.

Remove from heat. Cool slightly. Ladle soup into warmed bowls. Garnish

NUTRITION

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