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Parsnip, Pear, and Apple Soup
Parsnip, Pear, and Apple Soup
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Cozy winter soup blending parsnips, apple, pear, leeks, balsamic vinegar, and rosemary.
Ingredients:
  • 3 parsnips, peeled and cut into 1/2-inch slices
  • 6 tablespoons olive oil, divided
  • 1 large apple - peeled, cored, and cut into 1/2-inch slices
  • 1 large pear - peeled, cored, and cut into 1/2-inch slices
  • 2 large leeks, white parts only, halved lengthwise and thinly sliced crosswise
  • 1 tablespoon balsamic vinegar
  • 1 quart chicken stock
  • 1 (2 inch) sprig fresh rosemary
Instructions:
  • Preheat your oven to 375°F (190°C) to get it nice and toasty for your culinary creations.
  • Coat parsnips in a luscious 2 tablespoons of olive oil, then lay them out on a baking sheet.
  • Bake in the preheated oven until slightly tender for 20 to 25 minutes, then reduce the oven heat to 350°F (175°C).
  • Coat apples and pears with 2 tablespoons of olive oil, then separate parsnips to one side of the baking sheet and spread out apples and pears on the other side.
  • Roast in the oven until the fruit becomes tender and develops a caramelized coating, typically 15 to 20 minutes.
  • In a large pot over medium heat, sauté leeks in olive oil until soft, about 5 minutes. Add balsamic vinegar. Mix in parsnips, apples, pears, chicken stock, and rosemary. Simmer until everything is tender and can be easily mashed, about 20 minutes.
  • Blend the vegetable mixture using an immersion blender or in batches in a blender until the soup is smooth like applesauce.

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