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Recipes

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.
 

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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