Roasted Pear & Parsnip Soup
Serves: Serves 8
  • 4 Parsnips, peeled, cut into a large dice
  • 3 Pears, peeled, cored, and cubed
  • 4 Garlic Cloves
  • 3 T. Olive Oil, divided
  • 2 t. Coarse Salt
  • Coarse ground Pepper
  • 1 Onion, diced
  • 2 Russet Potatoes, peeled and diced
  • 2 celery stalks, diced
  • 1 t. Fresh Thyme Leaves
  • 8 C. Chicken Broth
  • 1 C. Heavy Cream(or canned coconut milk, for dairy free)
  1. Preheat the oven to 425 degrees.
  2. Toss the parsnips, pears, and garlic with 1½ T. Olive Oil and the coarse salt. Place on a baking sheet and roast in preheated oven for 25-30 minutes, or until lightly caramelized on top.
  3. While the parsnips and pears are roasting, add the remaining 1½ T. olive oil to a stock pot and heat to medium/high. Add the onion, potato, and celery to the hot oil and saute for 2-3 minutes, until onions are translucent. Add the thyme and saute for another 30 seconds.
  4. Add the chicken broth and roasted parsnips and pears to the stock pot and bring to a boil. Reduce to a simmer, cover, and let simmer for about 20 minutes, or until vegetables are very tender. Let cool slightly.
  5. Puree the soup(in batches, if needed) in a blender or food processor(carefully! Soup will be hot!) for at least 1 minute per batch, so that the soup is silky smooth.
  6. Pour pureed soup back into the pot and stir in the heavy cream. Bring back to a simmer over medium/high heat. Taste soup and adjust seasonings, if desired.
  7. Garnish with blue cheese crumbles and thyme sprigs.
Recipe by The Kitchen McCabe at