Parsnip and pear soup
Ingredients
for 4 person
| 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 sprig | 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 sprig | thyme |
| salt and pepper to taste | |
| 50 g | mountain cheese, cut into cubes |
| 2 tbsp | hazelnuts, coarsely chopped, roasted |
| ½ tsp | pepper |
How it's done
Soup
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.
Garnish
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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