Parsnip & Pear Soup

Yield: 2 Quarts

2 Tabl.      Olive Oil

2 Each      Parsnips, Peeled and rough chopped

¼ Cup      Onion, Diced

1 each      Pear, Peels and cored

½ Cup Leek, Split, Cleaned and rough chopped

1 Tabl. Garlic, Minced

1 Stalk Celery, Chopped

5 Cup Vegetable Broth

1 Cup Whole Milk

2 Tabl. Honey

1 each Bay Leaf

3 Sprigs Fresh Thyme

To Taste Salt and White Pepper


  1. Toss the parsnips ion oil and roast at 325F stirring frequently. Do Not Brown. Roast 20 Minutes or until just tender.
  2. Sweat all other vegetables in a soup pot and add remaining ingredients.
  3. Simmer for 30 minutes and blend until very smooth. Strain and adjust seasoning.
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