Wednesday, November 30, 2011

Tasty Wednesdays - Roasted Parsnip and Pear Soup

Give me a roasted pureed root vegetable any day or night of the week and I am a well-fed and happy girl. Blend savory onion with earthy parsnip and sweet pear and you have a dish that will make any cold autumn night warm and toasty. Parsnips have been popping up everywhere I turn as of late, but who's complaining? I've had it mashed, sauteed, and now roasted and have enjoyed it in every incarnation. Last night, I finally peeled, cored, and cubed my way to the perfect first or main course with the help of this recipe and a bit of elbow grease. Those woody parsnip centers really took the wind out of me! Try it--you'll see what I'm talking about!




Roasted Parsnip and Pear Soup

Ingredients
2 pounds parsnips, peeled and with woody core removed (see *Tip)
2 pears, peeled and cut into eighths
1 small yellow or white onion, peeled and cut into eighths
1 tablespoon light vegetable oil
1 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
2 1/4 cups reduced-sodium vegetable broth
2 1/4 cups low-fat milk

1. Position rack in lower third of oven; preheat to 450 F.

2. Toss parsnips, pears, onion, oil, 1/2 teaspoon salt and pepper in a roasting pan. Roast, stirring every 10 minutes, until very soft and starting to brown, about 40 minutes.

4. Puree half of the parsnip mixture with broth in a blender until very smooth; transfer to a large saucepan. Puree the other half with milk until very smooth. Add to the saucepan and stir in the remaining 1/2 teaspoon salt.

5. Reheat the soup over medium heat, stirring often, about 5 minutes. Ladle the soup into bowls and garnish with a thyme sprig.

*Tip: Remove the fibrous, woody core of parsnips before using–quarter parsnip lengthwise and cut out the core with a paring knife.

Makes 6 servings, generous 1 cup each.

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Merci beaucoup!

 
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