ROASTED PARSNIP AND PEAR SOUP
Parsnip has a wonderful earthy sweetness, so, you need to add some lemon juice to make this dish a soup rather than a dessert. If you want the taste of this soup to be pour, clean vegetables, use water or vegetable stock. And if you want the soup to be completely vegan, than omit parmesan cheese for garnishing.
Preparation Time: 10 min. Cook Time: 45 min.
1 lb. parsnip, coarsely chopped
2 shallots, chopped
1 green pear, quartered
6-7 cups water, chicken or vegetable stock
1-2 tbsp. fresh lemon juice, plus more to taste
2 tbsp. olive oil
1/2 tsp. black pepper
Extra-virgin Olive Oil, parmesan cheese and parsley for garnishing
Preheat oven to 450 F.
Chop parsnips and quarter pear. Arrange them on a baking pan, sprinkle with salt,
add 1 tbsp. olive oil and pepper. Toss and roast for 30-40 minutes, until the parsnips are fork-tender.
Meanwhile, chop shallot and sauté over medium heat in a pot with 1 tbsp. olive oil. Add chicken or vegetable stock, bring to a boil and cook for 5 minutes until shallot is tender. Add roasted parsnips and pear and simmer 5 minutes.
Puree soup in a food processor or use a hand-held blender.
Serve with a drizzle of extra-virgin olive oil, parmesan cheese and some chopped parsley.