Pear and Parsnip Soup



  • 2 tbsp extra virgin olive oil
  • 2 shallots, thinly sliced
  • 3 cups low-sodium chicken or vegetable broth
  • 2 ripe pears such as Bosc, Bartlett, or Comice
  • 1 1/4 pounds parsnips, pelled and cut into 3/4″ chunks
  • 1 cup of heavy cream
  • 3/4 teaspoon kosher salt
  • White pepper, preferably freshly ground
  • Black sea salt, for garnish


  • Heat the olive oil in a saucepan over medium-high heat. Add the shallots and sauté about 3 minutes, until soft and fragrant.
  • Add the parsnips and cook for 5 minutes. Season with the salt and plenty of pepper. Add the broth and bring to a simmer, then partially cover and cook until the parsnips are tender, about 15 minutes.
  • Meanwhile, peel, core, and cut the pears into large chunks. Puree in a food processor until smooth and set aside.
  • Using an immersion blender, puree the parsnip mixture until smooth. Add the cream and simmer for 5 minutes more.
  • Ladle the soup into bowls and swirl a spoonful of the pear puree into each. Garnish with the black salt and serve hot.

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