Roger Mooking's Parsnip and Pear Soup
- 4 parsnips (diced)
- 1 parsnip (thinly sliced rounds on mandolin)
- 2 small onions (roughly chopped)
- 3 celery stalks (roughly chopped)
- 1 Bosc pear (halved seeds removed)
- 1/4 C. 35% cream
- 2 Tbs. sour cream
- chives (chopped)
- extra virgin olive oil
- 1/2 tsp. fennel seeds
- salt (to taste)
Toss halved pear and diced parsnips in extra virgin olive oil and season with 1 teaspoon of salt and 1/4 teaspoon black pepper until lightly coated and roast in 350 degree oven for 1 hour and 15 minutes on a parchment lined baking sheet, until it has a little browning.
Sweat your onions and celery in 2 tablespoons of extra virgin olive oil in a stock pot, add fennel seeds, roasted parsnips and pears, and sauté for 5 minutes. Next, add 8 cups of vegetable stock to your pot. Bring to a boil and let simmer for 15 minutes.
Transfer to a blender in small batches and puree until very smooth. Strain through a fine strainer and return to stock pot and add ¼ cup of 35% cream, and bring back up to a boil. Remove from heat and portion into soup bowls.
Take thinly sliced rounds parsnips and fry in 300 degree oil until golden brown. Transfer onto a dry paper towel to absorb excess oil and sprinkle with salt.
Mix 2 tablespoons sour cream and 1 tablespoon 35% cream until it’s thin enough to drizzle, and season with salt and black pepper.
Finish soup with parsnip chips, drizzled cream/sour cream and chopped chives.
Roger Mooking is the star of the Cooking Channel's "Everyday Exotic." To learn more about Roger and to see more great recipes, visit his website at http://rogermooking.com/.