Nourishing Pear And Parsnip Soup (Sweet And Earthy Flavors)

Embark on a culinary adventure with pear and parsnip soup, a delightful merger of sweet and earthy notes. This under-the-radar dish provides an exciting twist to your palate, transcending traditional soup boundaries. 

Its preparation intertwines fresh pears and robust parsnips into a hearty delicacy that brimmer with flavor fusions. Each spoonful reveals a story, the delicate balance between sugary undertones and parsnip’s savory punch. 

Relish the nutrition-packed broth, a comforting companion during chilly nights, or a refreshing gazpacho for those warm summer days. Prepare to be spellbound as the magic of pear and parsnip soup unfolds in your kitchen and touches your senses.

What Is Pear And Parsnip Soup?

Pear and Parsnip Soup is a unique and hearty dish that combines pears’ sweet, juicy flavors with parsnips’ earthy, nutty taste. They blend with aromatic herbs and spices into a velvety, warming soup. 

The pears add a subtle sweetness that perfectly balances the robust flavor of the parsnips, creating a comforting and nutritious meal. Whether served hot on a cold day or chilled in the summer, Pear and Parsnip Soup offer a delightful twist to traditional soup recipes.

Can You Vary The Recipe With Other Ingredients?

The pear and parsnip soup recipe can be modified to fit various dietary preferences:

• Keto: To make it Keto-friendly, you can increase the amount of heavy cream for added fats. However, be mindful that pears and parsnips contain a fair amount of carbs, so the portions should be adjusted to fit your daily carb limit.
• Paleo: For a Paleo version, ensure the chicken stock is Paleo-approved (free from sugar and artificial ingredients). Also, replace the heavy cream with coconut cream.
• Gluten-Free: This soup is naturally gluten-free, as it doesn’t require any ingredients that typically contain gluten.
• Whole30: To make this soup Whole30 compliant, substitute the heavy cream with coconut cream or almond milk, and ensure the chicken stock is Whole30-approved.
• Vegetarian: Use vegetable stock instead of chicken stock.
• Vegan: Besides using vegetable stock, replace the heavy cream with a plant-based cream or milk, such as coconut or almond milk.

Recipe Directions

• Preheat the oven to 375°F (190°C).
• Place parsnips, onion, and garlic on a rimmed baking sheet.
• Season with salt, pepper, and olive oil, tossing to coat.
• Roast for 40 minutes, shaking the pan once or twice, until vegetables are lightly browned.
• Remove the pan from the oven and set aside for 10 minutes.
• Add enough water to almost cover the vegetables.
• Add herbs and cook for an additional 5 minutes.
• Use an immersion blender to purée the soup directly in the pot, or purée in batches using a blender.
• If desired, add cream.
• Season with sea salt and freshly ground black pepper to taste.
• Serve the soup hot, garnished with snips of fresh herbs.

Variations, Add-Ons, And Toppings 

Variations

• Spices: Add cumin, turmeric, or curry powder for a warm, spicy kick.
• Fruit Variations: Try adding apples or quinces instead of, or in addition to, the pears for a different sweet note.
• Vegetable Variations: Add other root vegetables like carrots or sweet potatoes to the soup for added depth of flavor.

Add-Ons

• Protein: For non-vegetarians, add shredded chicken or crispy bacon. For vegetarians, consider adding cooked lentils or chickpeas for added protein.
• Greens: Stir in some spinach or kale at the end for a nutrient boost.

Toppings

• Croutons: Top with homemade croutons for a lovely crunch.
• Nuts: Toasted walnuts or almonds add a delightful crunch and pair well with the soup’s flavors.
• Cheese: Sprinkle some crumbled blue cheese or grated Parmesan on top for a flavor boost.
• Herbs: A sprinkle of fresh herbs (parsley, thyme, or chives) adds freshness and color.
• Seeds: Toasted pumpkin seeds or sunflower seeds provide a nice contrast in texture.

Can I Make The Soup In A Slow Cooker Or Instant Pot?

You can prepare Pear and Parsnip Soup in a slow cooker and an Instant Pot.

Slow Cooker Method

• Add the peeled and cubed parsnips, quartered onion, peeled and cubed pear, whole garlic cloves, and fresh herbs into the slow cooker.
• Pour the water or chicken stock to cover the ingredients and season with salt and pepper.
• Cook on low for 6-8 hours or high for 3-4 hours until the parsnips are tender.
• Once cooked, squeeze the softened garlic from the skins back into the slow cooker, and discard the skins.
• Use an immersion blender to blend the soup until smooth, or transfer the soup to a countertop blender in batches.
• Stir in the heavy cream (if using) and adjust the seasoning as needed.
• Serve hot, garnished with your choice of herbs or other toppings.

Instant Pot Method

• Use the sauté function to lightly cook the onion, garlic, and parsnips in the olive oil for a few minutes.
• Add the cubed pear, herbs, and enough water or stock to cover the ingredients.
• Close the lid and set the Instant Pot to manual high pressure for 15 minutes.
• Once the cooking cycle is complete, allow the pot to release pressure for about 10 minutes naturally, then manually release the remaining pressure.
• Open the lid, squeeze the softened garlic out of their skins, discard the skins, then use an immersion blender to blend the soup until smooth.
• Stir in the heavy cream (if using), and adjust the seasoning as needed.
• Serve hot, garnished with your choice of herbs or other toppings.

Can I Use Store Broth, Or Should I Make My Own?

Both store-bought and homemade broths can be used in making Pear and Parsnip Soup, and each has its advantages.

Store-Bought Broth

• This is a convenient option, especially when you’re short on time. Opt for low-sodium versions to control the salt content of your soup. Also, make sure to choose a high-quality broth that doesn’t contain artificial flavors or preservatives, which can affect the taste of your soup.

Homemade Broth

• If you have the time, homemade broth can provide a depth of flavor that is hard to achieve with store-bought varieties. You can also control what goes into it, avoiding ingredients you might not want, such as excess sodium or certain allergens.

How To Serve ?

Pear and Parsnip Soup can be served in various delightful ways to enhance its appeal and complement its flavors:

• Warm Bread: Pair the soup with a slice of warm crusty bread or a roll. It makes for a comforting, filling meal.
• Salad: Serve the soup as a starter before a main course or alongside a fresh salad for a light, balanced meal.
• Garnish: Garnish the soup with a swirl of cream, a sprinkle of fresh herbs, or a handful of crunchy croutons. It makes the soup more visually appealing and adds an extra layer of flavor and texture.
• Dinner Parties: This soup can be served as a sophisticated starter in small bowls or soup shooters for dinner parties or special occasions.

Perfect Side Dishes

• Toasted Baguette Slices: Serve slices of crusty toasted baguette alongside the soup. For richness, you can brush them with olive oil or spread them with goat cheese.
• Mixed Green Salad: Create a light and refreshing salad using mixed greens, such as arugula or spinach, tossed with a simple vinaigrette dressing. Adding sliced pears or apples to the salad can echo the flavors of the soup.
• Savory Tart or Quiche: Serve a delicious tart or quiche filled with ingredients like caramelized onions, Gruyère cheese, or roasted mushrooms. These dishes can be hearty and satisfying, making them a great companion to the soup.
• Herbed Couscous or Rice Pilaf: Prepare a flavorful side dish like herbed couscous or rice pilaf. The fragrant herbs and spices will complement the soup’s flavors while adding a substantial element.
• Grilled or Steamed Asparagus: Cook fresh asparagus by grilling or steaming it until tender. The vibrant green color and fresh taste of asparagus make it an excellent side dish for the soup.

Storage And Make Ahead

• Storage: Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove, stirring occasionally, until heated through.
• Freezing: This soup freezes well. Allow it to cool completely before transferring to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Make Ahead: You can make this soup ahead of time and store it in the refrigerator for up to 2 days before serving. This allows the flavors to meld and intensify, resulting in a richer, more flavorful soup. Simply reheat on the stove when ready to serve.

What Can We Do With Leftovers?

• Pureed Sauce: Blend the leftover soup until smooth and use it as a flavorful sauce for roasted meats, such as chicken or pork. You can also drizzle it over roasted vegetables or grain bowls.
• Soup Risotto: Incorporate the leftover soup into a risotto recipe. Cook Arborio or other risotto rice in a combination of the soup and broth, stirring until creamy and tender. Add cooked vegetables, herbs, and Parmesan cheese for a delicious risotto variation.
• Soup Bread Bowl: Hollow out a bread roll or loaf and pour the reheated soup into the bread bowl. The flavors of the soup will soak into the bread, creating a hearty and tasty meal.
• Soup Croquettes: Form the leftover soup into small patties or balls, coat them in breadcrumbs, and then bake or fry them until golden and crispy. These soup croquettes make a great appetizer or snack.

Nourishing Pear And Parsnip Soup (Sweet And Earthy Flavors)

5 from 10 votes

Recipe by Hanna Barnes Course: Soup Recipes

Servings

4

servings

Prep time

10

minutes

Cooking time

1

hour 

Calories

200-250

kcal

Pear and parsnip soup is a delightful blend of sweet and earthy flavors. This velvety soup showcases the natural sweetness of ripe pears and parsnips’ subtle nuttiness.

Ingredients

• 2 2 Parsnips, ends trimmed, peeled

• 1 1 Medium red or sweet onion (peeled and quartered)

• 2 2 Whole garlic cloves, unpeeled

• Sea salt(To taste)

• Fresh black pepper (To taste)

• 1-2 Tbsp 1-2 Olive oil

• 1 1 Large pear (or 2 medium)(any variety, peeled and cubed)

• 2 cups 2 Water (or chicken stock)

• 1-2 Tbsp 1-2 Minced fresh thyme (or parsley, marjoram, chives) (to taste)

• 1/4 cup 1/4 Heavy cream

• Additional salt and pepper (As needed)

Step-By-Step Directions

• Preparation Steps
  Preheat your oven to 375°F (190°C).
  On a rimmed baking sheet, place parsnips, onion, and garlic.
  Season them with salt, pepper, and olive oil, then toss to ensure they are well coated.
• Cooking
  Roast the vegetables in the preheated oven for about 40 minutes. Shake the pan occasionally to ensure even roasting.
  Once the vegetables are lightly browned, remove the pan from the oven and let it cool for 10 minutes.
  Squeeze the roasted garlic cloves out of their skin and into a Dutch oven or heavy soup pot.
  Cut the roasted parsnips into 1-inch chunks and add them to the pot along with the roasted onions.
• Blending
  Add cubed pear, water or stock, and more water to cover the vegetables.
  Bring the mixture to a boil, then reduce the heat and let it simmer uncovered until the pear is tender (about 15 minutes).
  Stir in your chosen herbs and let it simmer for 5 minutes.
  Using an immersion blender, purée the soup until smooth. If you don’t have an immersion blender, you can use a regular blender to purée the soup in batches.
• Final Touches And Serving
  Add heavy cream to the soup and stir well to incorporate.
  Season the soup with sea salt and a generous amount of freshly ground black pepper, adjusting to your taste.
  Serve the soup hot, garnishing each bowl with fresh herbs for an elegant touch.
• Additional Options
  To make this soup vegan or dairy-free, substitute the heavy cream with a plant-based alternative like coconut or almond milk.
• EQUIPMENT LIST
  
• Cutting Board and Knife
• Peeler
• Pot or Dutch Oven
• Blender or Immersion Blender
• Ladle
• Wooden Spoon or Spatula
• Measuring Cups and Spoons

Notes

• Pear and parsnip soup: A flavorful and comforting soup that combines the natural sweetness of ripe pears with the earthy notes of parsnips.
• Velvety texture: The ingredients are cooked and blended until smooth, resulting in a luscious and creamy soup.
• Harmonious flavors: The pears’ sweetness complements the parsnips’ subtle nuttiness, creating a balanced and delicious flavor profile.
• Nourishing and satisfying: This soup is tasty and provides a delightful and nourishing meal option.
• Versatile: Can be enjoyed as a standalone dish or paired with various side dishes for a complete meal.
• Perfect for any occasion: Whether it’s a cozy night in or an elegant dinner party, pear and parsnip soup adds a touch of sophistication to any dining experience.

Nutritional Table

• Author
• Recent Posts

Hanna Barnes

Hanna is a writer at Soup Chick. Yulia's website reignited her passion for crafting affordable, veggie-packed soups. She is certified by the Auguste Escoffier School of Culinary Arts and has expertise in healthy, baking, and vegan cuisine. With years of food blogging and collaborating with chefs, she offers a range of recipes on Soup Chick, from classic broths to the heavenly slow cooker chicken tortilla soup. Join her in creating flavorsome, wholesome soups in your kitchen!

Latest posts by Hanna Barnes (see all)

• How To Make Butternut Squash Soup Recipe – Easy And Delicious - February 13, 2024
• Perfect Chinese Chicken Soup Recipe – A Delightful Feast - October 3, 2023
• Easy Red Pepper Soup Recipe (Sweet-Mild Flavors) - October 3, 2023