- 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
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