Diese Inspiration für diese Pastinakensuppe stammt von dem alten Sprichwort „Wenn es zusammenwächst, passt es zusammen“, also haben wir unser Lieblingsgemüse aus Herbstwurzeln mit Birnen kombiniert und wurden reichlich mit einer wunderbar glatten und sättigenden Suppe belohnt.
Parsnip soup with caramelized pear & carrots
Rated 5.0 stars by 1 users
Servings
2
Prep Time
15 minutes
Cook Time
25 minutes
Ingredients
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
parsnips, cut into approx. 2 cm pieces
mealy potatoes, peeled, chopped
- ½ pear, peeled, chopped
-
5dl of water with 1 tbsp of Happie bouillon
bit of thyme
- 2 tbsp olive oil
- 1/4 pear, thinly sliced
- 1 small carrot, in thin stripes (with vegetable peeler)
pine nuts
- 1 chicory, cut in stripes
- 1/4 pear, thinly sliced
- 1 tbsp olive oil
juice of ½ lemon
- optional: yoghurt
Soup
Garnish
Salad
Directions
For the soup
Peel and chop 1/2 pear, parsnip and potatoes in approximately 2 cm pieces. Peel and chop onion and garlic in small cubes.
Heat the oil in a pan. Sauté the onion and garlic for approx. 3 minutes. Add the parsnips, potatoes, pear and thyme, cook for approx. 2 minutes. Pour in the bouillon (with 5dl of water), bring to the boil, season with salt.
Cover and cook for approx. 20 minutes. until soft.
For the salad
Wash the chicory and cut into stripes. Peel and cut 1/4 pear in thin slices. Mix the ingredients for the dressing with chicory and pears, divide in salad bowls and set aside.
For the soup garnish
Cut the remaining pear in thin slices. Using a peeler, peel the carrot in thin stripes. Heat the oil in a frying pan. Fry the pear and the carrot in batches for approx. 5 minutes, stirring occasionally. Add the pine nuts for the last 2 minutes until lightly toasted. Season with salt and pepper, then remove.
Remove the thyme from the soup (if desired) and blend the soup until smooth. If the soup is too thick, add some extra water.
Plate up the soup. Top with the pear, carrot and pine nuts. Enjoy your Happie meal!
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Recipe Note
- Chicory is naturally bitter. Precisely because of its bitter substances, chicory is very healthy, because they are good for digestion, metabolism and circulation. It is rich in potassium, folic acid and zinc, also provides vitamins A, B and C.
- The high fiber content of parsnips may help maintain regularity and reduce blood cholesterol levels. Parsnips also provide potassium and vitamin C and B6/Folate.