Pear and Parsnip Soup
Prep time: 
Cook time: 
Total time: 
Serves: serves 4
A creamy pear and parsnip soup, a perfect starter for autumn dinner parties.
  • 1 tablespoon olive oil
  • 1½ pounds parsnips, peeled, trimmed and cut into 1-inch chunks
  • 2 ripe Bosc pears, peeled, cored and cut into 1-inch chunks
  • 4 cups low-sodium vegetable stock, preferably organic
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground white pepper
  • 1 pinch freshly grated nutmeg
  • ½ cup cream
  • white truffle oil, optional garnish
  1. Heat the oil in a large, heavy-bottomed pot, such as a Dutch oven. Add the parsnips and pears and cook over medium heat for 3 minutes, without browning.
  2. Add the vegetable stock, salt, pepper and nutmeg. Bring to a boil, then lower heat, cover and cook until pears and parsnips are tender, about 20 minutes.
  3. Using either a blender or processor, purée soup until smooth.
  4. Add cream and taste for seasoning. Simmer until soup is heated through, about 5 minutes.
  5. Ladle into bowls, garnish with truffle oil and serve.
Recipe by Liz The Chef at