Root vegetables are so rustic and earthy, yet so sweetly satisfying.
They are fantastic, any time of year!!!!
I’m partial to parsnips – and I love pears, so this easy, creamy, veggie loaded soup makes for perfect meal as the winter months come to an end and spring is poking its head around the corner!
And, the aromatics of fresh tarragon…swoon!
Rustic Parsnip Pear Soup
Rustic Parsnip Pear Soup
1 Tbs. olive oil
1/2 yellow onion, diced
2 stalks celery, chopped
1 large carrot, chopped
sea salt and pepper
1 large parsnips, peeled and chopped
1 large pear, chopped
2 Tbs. fresh tarragon, chopped and divided
2 cups vegetable broth
1/2 cup heavy cream
1/4 cup chopped walnuts
1/8 tsp. nutmeg
In a large Dutch oven, heat the oil and then sauté the onion, celery, carrot, and sea salt and pepper until the onion begins to soften. Add the chopped parsnip and pear and 1 Tbs. tarragon, and continue to cook until the parsnips begin to break down, stirring occasionally.
Add the broth and bring the mixture to a boil, and then reduce to a simmer. Once all the veggies are soft, remove from heat and purée the soup with an immersion blender, or, in batches, process in a blender until mostly smooth.
Return the soup to the pot and stir in the cream until well combined.
Serve in bowls topped with the chopped walnuts, remaining fresh tarragon, and a sprinkle of nutmeg – and any pear garnish.
