• 1 1/2 lbs parsnips, peeled and coarsely chopped
  • 2 Tbsp. olive oil
  • 3/4 tsp. ground nutmeg
  • 1/4 tsp salt
  • 1/8 tsp. pepper
  • 3 medium pears, peeled and chopped
  • 3 medium leeks (white portion only), thinly sliced
  • 2 celery ribs, chopped
  • 1/4 c. butter, cubed
  • 6 cups chicken broth
  • 1/4 c. maple syrup
  • 1 bay leaf
  • 1 tsp. minced fresh thyme
  • 1/2 c. heavy whipping cream


  • 2 Tbsp. butter
  • 2 tsp. brown sugar
  • 1/8 tsp. ground cumin
  • 1/8 tsp. ground coriander
  • 2 medium pears, thinly sliced
  • Directions:

1. In a large bowl, toss the parsnips with oil, nutmeg, salt and pepper.  Transfer to a greased 15 inch by 10 inch by 1 inch baking pan.  Bake uncovered at 425 degrees for 25 minutes.  Stir in pears; bake 20 to 25 minutes longer or until parsnips are tender, stirring occasionally.

2.  In a large sauce pan cook the leeks, celery and shallots in butter over medium heat for 4 -6 minutes or until tender.  Stir in broth, maple syrup, bay leaf, thyme and parsnip mixture.  Bring to a boil.  Reduce heat simmer uncovered for 30 minutes. 

 3.  Cool slightly.  Discard Bay Leaf.  In a blender, process soup in batches until smooth.  Return all to pan.  Stir in cream; heat through. 

4. For garnish, in a large skillet, heat butter, sugar, cumin and coriander  until sugar is melted, stirring occasionally.  Add pears; saute for 2 -3 minutes or until crispy tender.  Arrange over servings of soup.

From a CSA member in Grand Rapids.

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