Pear and Parsnip Soup
Ingredients:
- 2 tbs. unsalted butter
- about ½ C diced onion
- kosher salt
- 2 cups parsnips, peeled and roughly chopped (2 to
3 parsnips depending on size)
- about 1 ½ tsp chopped fresh rosemary
- about 1 tsp Herbs de Provence
- 1 to 2 cups pear, peeled and roughly chopped
- 1 cup dry white wine
- 5 cups chicken stock
- ½ cup half-and-half or cream
- 1-2 drops lavender essential oil
- Pepper, optional
Instructions:
1.
In a medium pot,
melt the butter over medium-low heat, add the onions, a pinch of salt, and
sweat for 2 to 3 minutes. Add the parsnip, rosemary, and pinch of salt and
continue to sweat for 5 to 6 minutes. Add the pear, and continue cooking for 4
to 5 minutes. Add the white wine, increase the heat to high, and reduce by
half. Just eyeball it – it should be about 5 minutes.
2.
Add the stock,
the Herbs de Provence, and a pinch of salt, bring to a boil, reduce heat and
simmer for 45 minutes. Remove the soup from the heat, and stir in the half and
half or cream.
3.
Transfer the soup
to a blender or use an immersion blender, and purée on high speed until smooth.
Taste. Add more salt if necessary.
