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.