Finally, it is “soup weather” here in San Diego, just a week until Thanksgiving. Inspired by Ina Garten’s gorgeous new cookbook Make It Ahead, I adapted her parsnip and pear gratin and made soup today.
This is a nice starter for a fall dinner party or makes a cozy lunch on a chilly day, “chilly” being anything below 70 degrees here in Southern California.
Always alert for ways to cut fat and salt, I cut out the eggs and sour cream in Ina’s tempting gratin. Same with the salt – she really overdoes it in most of her recipes, at least to my taste. We have watched salt since Larry’s heart attack in 2011, so taste yours and season it to your liking.
By the way, the color was unplanned and is due to the orange-ish color of the vegetable stock I used. Think Thanksgiving…
TIP: I tried to use my immersion blender, hoping to avoid cleaning either the blender or food processor, but it just didn’t get the soup as creamy as with my Vitamix.
- 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
- 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.
- 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.
- Using either a blender or processor, purée soup until smooth.
- Add cream and taste for seasoning. Simmer until soup is heated through, about 5 minutes.
- Ladle into bowls, garnish with truffle oil and serve.