Parsnip and pear soup

Parsnip and pear soup

Total: 40 Min. | Active: 20 Min.
vegetarian, lactose-free, gluten-free
Nutritional value / person: 261 kcal
, Fat: 12 g
, Carbohydrate: 27 g
, Protein: 7 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 tbsp olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
400 g parsnips, cut into approx. 2 cm pieces
150 g mealy potatoes, peeled, chopped
1 pear, peeled, chopped
4 sprigs thyme
1 dl white wine
8 dl water
2 tsp salt


olive oil, for frying
1 pear, thinly sliced
100 g parsnips, shaved into thin strips using a peeler
4 sprigs thyme
salt and pepper to taste
50 g mountain cheese, cut into cubes
2 tbsp hazelnuts, coarsely chopped, roasted
½ tsp pepper
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How it's done

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Heat the oil in a pan. Sauté the onion and garlic for approx. 3 mins. Add the parsnips, potatoes, pear and thyme, cook for approx. 2 mins. Pour in the wine and reduce almost completely. Pour in the water, bring to the boil, season with salt. Cover and cook for approx. 20 mins. until soft. Remove the thyme and blend the soup until smooth.


Heat the oil in a frying pan. Fry the pear, parsnip and thyme in batches for approx. 5 mins., stirring occasionally, then remove. Plate up the soup. Top with the pear, parsnip, cheese and nuts, season.


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