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Creamy Pear and Parsnip Soup





Yields
Makes about 10 cups; 8 to 10 servings

Plan to make a hearty soup recipe this weekend for a filling and flavorful one-dish meal. When making this creamy soup recipe a day before you plan to serve it, be sure to chill it overnight in an airtight container. To reheat, stir occasionally over medium-high heat until steaming.

 2 pounds parsnips
 1 pound carrots
  About 4 cups fat-skimmed chicken or vegetable broth
 2 pounds ripe Comice pears
  About 1/3 cup crème fraîche or plain low-fat or nonfat yogurt
  About 1/3 cup minced fresh chives
  Salt and pepper
Step 1
1

Peel parsnips and carrots. Cut into 1/2-inch chunks.

Step 2
2

In a 4- to 5-quart pan, combine parsnips, carrots, and 4 cups broth. Bring to a boil over high heat; reduce heat, cover, and simmer until vegetables are tender when pierced, 15 to 20 minutes.

Step 3
3

Meanwhile, peel and core pears. Cut into 1-inch chunks. Add to pan and stir until hot, about 2 minutes.

Step 4
4

With a slotted spoon, transfer carrots, parsnips, and pears, in batches if necessary, to a blender or food processor. Whirl until smooth, adding enough cooking liquid to purée easily. Return to pan with cooking liquid and stir until steaming. If necessary, add more broth to thin to desired consistency.

Step 5
5

Ladle soup into bowls. Garnish with crème fraîche and chives. Add salt and pepper to taste.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 178Calories from Fat 18
% Daily Value *
Total Fat 3.5g6%

Saturated Fat 1.9g10%
Cholesterol 6.6mg3%
Sodium 72mg3%
Total Carbohydrate 31g11%

Dietary Fiber 7.1g29%
Protein 6.7g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.