From Taste of Home
Ingredients:
~1 and 1/2 parsnips, peeled and roughly chopped
~2 tbsp. olive oil
~3/4 tsp. ground nutmeg
~1/4 tsp. salt
~1/8 tsp. pepper
~3 medium pears, peeled and chopped
~3 medium leeks, white parts only, thinly sliced (to clean leeks, put slices in a bowl of water, swish around and let dirt sink to the bottom)
~2 celery ribs, chopped
~1/4 cup butter, cubed
~3 shallots, chopped
~6 cups chicken broth
~1/4 cup maple syrup
~1 bay leaf
~1 tsp. minced fresh thyme
~1/2 cup heavy whipping cream
GARNISH:
~2 tbsp. butter
~2 tsp. brown sugar
~1/8 tsp. ground cumin
~1/8 tsp. ground coriander
~2 medium pears, thinly sliced
1. In a large bowl, toss the parsnips with oil, nutmeg, salt, and pepper. Layer on a greased baking sheet and bake, uncovered, at 425 for 25 minutes.
2. Stir in pears, bake for 20 minutes longer or until parsnips are tender, stirring occasionally.
3. In a soup pot, cook the leeks, celery, and shallots in butter over medium heat for 4-6 minutes or until tender. Stir in the broth, maple syrup, bay leaf, and parsnip mixture. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes.
4. Cool slightly and discard bay leaf. In a food processor, puree soup until smooth. Return to soup pot and stir in cream. Heat through.
5. For garnish: in a large skillet, heat the butter, sugar, cumin, and coriander until sugar is melted, stirring occasionally. Add pears and saute for 2-3 minutes or until crisp-tender. Arrange over servings of soup.
You do not want to skip the pear garnish! They are a delight on their own - so delicious.
