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British Isles Pear and Parsnip Soup
From Passionate
Vegetarian: Robust Recipes with Notes on Cooking,
Eating, Loving & Living Fearlessly
3
ripe pears, peeled, cored and chopped
3 to 4 medium parsnips, peeled and chopped
6-1/2 cups homemade or store-bought vegetable stock
Salt, to taste
Freshly ground black pepper, to taste
Watercress sprigs, for garnish
Yields 4 servings.
Combine the pears, parsnips and 2-1/2 cups of the
vegetable stock in a medium soup pot over medium heat.
Bring to a boil, turn down the heat to a simmer and
let cook, partially covered, until the parsnip pieces
are tender, about 15 minutes.
Drain, reserving both the liquid and the solids. Puree
the solids, with just a little of the reserved stock,
in a food processor or blender until smooth. You could
put it through a food mill or sieve if you want it
extra smooth and are willing to fuss; sometimes, parsnips
have a woody core. But this probably won't be necessary. |
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Return the pureed mixture and reserved stock to the
soup pot, along with the remainder of the stock. Season
to taste with salt and pepper and simmer for 15 minutes.
Serve hot, with a watercress sprig floating on top
of each cup.
(Updated: 10/27/08 SN)
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