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Creamy Pear and Parsnip Soup




Source of Recipe


the web


List of Ingredients




2 pounds parsnips
1 pound carrots
About 4 cups fat-skimmed chicken or vegetable broth
2 pounds ripe Comice pears
About 1/3 cup cr�me fra�che or plain low-fat or nonfat yogurt
About 1/3 cup minced fresh chives
Salt and pepper

Recipe



1. Peel parsnips and carrots. Cut into 1/2-inch chunks.

2. In a 4- to 5-quart pan, combine parsnips, carrots, and 4 cups broth. Bring to a boil over high heat; reduce heat, cover, and simmer until vegetables are tender when pierced, 15 to 20 minutes.

3. Meanwhile, peel and core pears. Cut into 1-inch chunks. Add to pan and stir until hot, about 2 minutes.

4. With a slotted spoon, transfer carrots, parsnips, and pears, in batches if necessary, to a blender or food processor. Whirl until smooth, adding enough cooking liquid to pur�e easily. Return to pan with cooking liquid and stir until steaming. If necessary, add more broth to thin to desired consistency.

5. Ladle soup into bowls. Garnish with cr�me fra�che and chives. Add salt and pepper to taste.