Creamy Parsnip and Pear Soup (Printable)

A smooth blend of roasted parsnips and pears with a creamy finish and walnut topping.

# What you'll need:

→ Vegetables & Fruit

01 - 1.1 lb parsnips, peeled and chopped
02 - 2 ripe pears, peeled, cored, and chopped
03 - 1 medium yellow onion, chopped
04 - 2 cloves garlic, minced

→ Dairy & Broth

05 - 3 cups vegetable broth
06 - 1/2 cup heavy cream (or unsweetened coconut cream for dairy-free)
07 - 2 tbsp unsalted butter

→ Seasonings

08 - 1/2 tsp ground nutmeg
09 - 1/2 tsp ground white pepper
10 - 1/2 tsp sea salt, plus more to taste

→ Toppings

11 - 1.8 oz walnuts, roughly chopped and lightly toasted
12 - 1 tbsp fresh chives or parsley, chopped (optional)

# Directions:

01 - Melt butter in a large pot over medium heat. Add chopped onion and minced garlic, sauté for 3-4 minutes until softened.
02 - Add chopped parsnips and pears to the pot. Cook for 5 minutes, stirring occasionally.
03 - Incorporate ground nutmeg, white pepper, and sea salt. Pour in vegetable broth and bring mixture to a boil.
04 - Lower heat to a simmer, cover, and cook for 20-25 minutes until parsnips are very tender.
05 - Remove pot from heat and purée soup using an immersion blender or countertop blender until smooth and creamy.
06 - Stir in heavy cream. Taste and adjust seasoning as desired.
07 - Ladle soup into bowls and garnish with toasted walnuts and fresh herbs before serving.

# Expert Suggestions:

01 -
  • It comes together in under an hour and feels infinitely more impressive than the effort required.
  • The natural sweetness from pears means you don't need added sugar, just the cream to round everything out.
  • One pot, one blender, and you have an elegant dish that works for both weeknight comfort and dinner party elegance.
02 -
  • Don't skip toasting the walnuts; it transforms them from pleasant to essential, adding depth and a slight bitterness that prevents the soup from tasting cloying.
  • If your pears are not quite ripe, add them a few minutes after the parsnips so they don't turn to mush—timing matters more than you might think.
  • Taste the soup before adding all your salt; sometimes the broth is already quite salty, and you can always add more but can't take it out.
03 -
  • Make this soup a day ahead and refrigerate it; the flavors deepen and meld overnight, tasting even better than fresh.
  • Toast your walnuts in a dry pan for just 2-3 minutes until they smell nutty and fragrant, then chop them roughly so they have varied textures in every bite.

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