Winter CSA: Parsnip pear soup

By rolando December 28, 2012

To accompany this week’s CSA, I thought it would be a good idea to share the first soup Clover ever made.  Here is a collection of posts about this soup. Take a look at the dates. The first one is dated, the first week we opened back in early Nov 2008. That’s neat. Clover soup kits are a bit larger these days.

Minnie made this soup today at the HUB and she did a great job. Click the following link for recipe.

Parsnip Pear Soup – Serves 6

Ingredients:

  • 2 tsp. vegetable oil
  • 1 medium onion
  • 1 clove garlic
  • 1 pound parsnips
  • 1 medium potato
  • 1.5 quarts vegetable stock (may need more after blending)
  • 1 each bay leaf
  • 2 sprigs thyme, fresh (or 1 pinch dried)
  • ½ pound pears, ripe (Bartlett or Bosc)
  • ½ cup half-and-half (optional)
  • to taste salt
  • to taste sugar
  • 1 – 2 tsp. white wine or cider vinegar (not distilled)

Garnish: (optional)

  • 1 – 2 each parsnips
  • 4 sprigs thyme, fresh

Cooking Method:

  • Medium chop the onion.
  • Slice the garlic cloves.
  • Wash, trim (but do not peel) and rough chop the parsnips and potatoes.
  • Wash (but do not peel), core and rough chop the pears.
  • Heat a soup pot over low heat.
  • Add vegetable oil and onions then sweat for 10 minutes (being sure not to brown).
  • Add parsnips, potato, vegetable stock and bay leaf then bring to a boil. Turn down to a simmer and stir occasionally.
  • When parsnips are tender (30 minutes), add pears and half & half then simmer for an additional 15 minutes.
  • Remove bay leaves and blend in batches until super smooth (about 1 minute on high). If you use a stick blender, it will take longer (3 – 5 minutes).
  • If necessary, use additional vegetable stock, to adjust to a medium viscosity, then taste and adjust seasoning.
  • Season to taste with salt, sugar, and vinegar.
  • Serve garnished with parsnip crisps and thyme leaves.

Garnish Method:

  • Wash & peel entire parsnip(s) into strips, using a vegetable peeler.
  • Fry at 300°F, stirring occasionally, until stops bubbling and crispy (about 4 -6 minutes) – drain on paper towel & salt.
  • Pick thyme leaves and reserve in a covered container.
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