- 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
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.