In my opinion, the parsnip is the most underrated, delicious root vegetable that beckons to be made into soup. The flavor of a parsnip is so distinct that I keep this recipe very simple so the parsnip flavor shines through. It always gets compliment after compliment and is a perfect soup on a winter day. It is garnished with a reduction of apple cider that when reduced long enough turns into a syrup.

By / Photography By Carole Topalian | December 15, 2015

Ingredients

  • 5–6 large parsnips, cleaned, cored and chopped
  • into 1-inch chunks
  • 2 pears, peeled and chopped
  • 4–5 cups vegetable or chicken stock
  • 1 cup heavy cream, Snowville is best
  • Salt and white pepper
  • ¾ cups apple cider

Instructions

Cook parsnips and pears in stock until soft. When soft, blend until puréed then add cream. Stir and then season with salt and white pepper. Taste. If it is too thick, add a little more stock or cream until you reach desired soup consistency.

At the same time you are cooking the soup, reduce cider in a saucepan over medium heat until it is a thick syrup consistency. Drizzle over soup at time of service.

Yields 6 servings

Ingredients

  • 5–6 large parsnips, cleaned, cored and chopped
  • into 1-inch chunks
  • 2 pears, peeled and chopped
  • 4–5 cups vegetable or chicken stock
  • 1 cup heavy cream, Snowville is best
  • Salt and white pepper
  • ¾ cups apple cider

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