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Parsnip & Pear Soup


  • Yield: 4 servings

Description

Source: Daniel Humm and Will Guidara’s I Love NY: Ingredients and Recipes

A doubled version of the original recipe, which calls for making a vanilla-almond oil, can be found here.


Ingredients

  • 2 tbs. unsalted butter
  • ¼ cup shallots or onions, small diced (I used more like 2 cups of diced onions)
  • kosher salt
  • 2 cups parsnips, peeled and roughly chopped (2 to 3 parsnips depending on size)
  • ½ cup celery root, optional (didn’t have and didn’t feel like buying)
  • fresh thyme leaves, minced, about a tablespoon or so (original recipe calls for rosemary)
  • 1 to 2 cups pear, peeled and roughly chopped (1 to 2 pears)
  • 1 cup dry white wine
  • 5 cups homemade chicken stock
  • ½ cup half-and-half or cream
  • Pear vinegar (I used white balsamic vinegar)
  • truffle oil (optional, for drizzling, so good)
  • Pepper, optional
  • bread, this one or this one is nice

Instructions

  1. In a medium stockpot, melt the butter over medium-low heat, add the shallots or onions, a pinch of salt, and sweat for 2 to 3 minutes. Add the parsnip, celery root (if using), minced thyme, and pinch of salt and continue to sweat for 5 to 6 minutes. Add the pear, and continue cooking for 4 to 5 minutes. Add the white wine, increase the heat to high, and reduce by half — to about 1 cup of liquid. Note: It is will be really hard to tell if the wine has reduced by half — just simmer for about 5 minutes.
  2. Add the stock and a pinch of salt, bring to a boil, reduce to a simmer and cook for 45 minutes. Remove the soup from the heat, and stir in the half and half or cream.
  3. Transfer the soup to a blender or use an immersion blender, and purée on high speed until smooth. Taste. Add more salt if necessary.
  4. To serve, season to taste with vinegar (just a few drops), drizzle with truffle oil (if using), and black pepper if you wish. Serve with lots of crusty bread.