It’s been raining all week in Georgia and days like today make me crave warm, nutritious root vegetable broths and soups. Warming comfort food for the soul…
Growing up on a farm in the countryside of Ireland, I was always close to the land and had access to fresh local root vegetables. I served Parsnip and Pear Ginger Soup at my last cooking class at Whole Foods over the weekend, and several students claimed they loved it so much that it would grace their Thanksgiving table next Thursday! – now that is a compliment!
Apples and pears are at their peak right now and their sweetness combines perfectly with the nutty earthy flavor of parsnips and heart warming spicy ginger. So, I wanted to share the recipe with my blog followers and I hope you stay warm and enjoy making some heart warming soups (that may even make it to your family table next week),
Here is the recipe:
Parsnip and Pear Ginger Soup
- 2 Tbsp butter
- 1 medium (1 cup) Vidalia onions (chopped)
- 1 celery stick (3/4 cup diced)
- 4 parsnips (4 cups peeled and diced)
- 2 medium (1 ½ cups) pears (peeled and chopped)
- 2 tsp grated fresh ginger
- 6 cups vegetable stock
- 2 cups pear juice
- 1 tsp sea salt
- ½ tsp freshly ground black pepper
- 2 tsp curry powder
- (to garnish)
- ½ pear (cut in to matchsticks)
- Squeeze of lemon juice
- 3 Tbsp of Crème Fraiche
How to make it
- In a large soup pot, melt the butter and sauté the onions, celery, parsnips, pears and grated fresh ginger over a medium to low heat, then over and cook until they are fragrant and beginning to color for another 8-10 minutes, stirring occasionally.
- Add the stock, pear juice, curry powder and salt and pepper and simmer for 25 minutes until all the ingredients are tender and the liquid has slightly reduced. Taste to adjust seasoning.
- Using a hand blender puree the soup until smooth or use a food processor.
- To serve place 1 tsp of chopped pear in each warm bowl followed by the soup and then stir in a little creme fraiche.
With all my love
Shamrock and Peach (Judith)