Pear and Parsnip Soup With Fried Rosemary
SPONSORED
A symphony of sweet Anjou pears, earthy parsnips, and aromatic leeks comes together in a velvety blend, enriched with a touch of cream and a hint of lemon. Topped with a sprinkle of crispy fried rosemary, this soup is a cup of comfort on a chilly day.
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Ingredients
2 tbsp butter
1½ cups chopped leeks (white and light green)
1½ lbs parsnips, peeled and chopped
2 red or green Anjou pears, peeled, cored and chopped
5 cups vegetable broth
⅓ cup heavy cream
1½ cups canned low-sodium chicken or vegetable broth
½ tsp lemon juice
1 tbsp fresh rosemary leaves
2 tbsp olive oil
1½ cups chopped leeks (white and light green)
1½ lbs parsnips, peeled and chopped
2 red or green Anjou pears, peeled, cored and chopped
5 cups vegetable broth
⅓ cup heavy cream
1½ cups canned low-sodium chicken or vegetable broth
½ tsp lemon juice
1 tbsp fresh rosemary leaves
2 tbsp olive oil
Instructions
1. Heat butter in a pot over medium heat. Add chopped leeks. Cook, stirring, for 5 minutes. Add parsnips, Anjou pears and vegetable broth. Raise heat to high. When it comes to boil, reduce heat to simmer. Cook until parsnips are soft, 10 to 12 minutes.
2. Purée soup in a blender in batches until smooth. Transfer to a clean pot over low heat. Stir in heavy cream and lemon juice. Season with salt.
3. Heat fresh rosemary leaves and olive oil in a small frying pan over medium heat. Cook until rosemary stops sizzling, 2 to 3 minutes.
4. Remove from heat. Cool slightly. Ladle soup into warmed bowls. Garnish with rosemary.
This recipe was provided by USA Pears. Learn more at USAPears.org