- 2 tablespoons unsalted butter or olive oil
- 1 cup shallots or onions, small diced
- kosher salt
- 2 cups parsnips, peeled and roughly chopped (2 to 3 parsnips depending on size)
- ½ cup celery root, optional
- 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 or vegetable stock
- ½ cup half-and-half or cream
- Pear vinegar or other: I use white balsamic vinegar
- truffle oil (optional, for drizzling, so good)
- Pepper to taste
- bread, this one or this one is nice
- 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 or until the alcohol smell dissipates.
- 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.
- Transfer the soup to a blender or use an immersion blender, and purée on high speed until smooth. Taste. Add more salt if necessary.
- 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.