Roasted Parsnip Cream Soup with Caramelized Pears | Autumn Refinement
(0)
20 min
Under an hour
Sezamo
O supă cremă fină și reconfortantă de toamnă, pregătită din păstârnac copt la cuptor pentru o dulceață profundă, acompaniată spectaculos de felii de pere caramelizate în unt cu cimbru proaspăt. O combinație rafinată și catifelată, ideală pentru mesele de sezon.
Preparation method
Preparing and roasting the vegetables
Preheat the oven to 200°C. Peel the parsnips and cut them into uniform cubes. Peel the onion and cut it into quarters, leaving the garlic cloves in their skins.
Arrange the parsnip, onion, and garlic on a baking sheet lined with baking paper. Drizzle them with 20 ml of extra virgin olive oil, sprinkle with half of the sea salt and ground black pepper, then toss well. Bake in the oven for about 25-30 minutes, until the parsnip is tender and lightly browned around the edges.
Preparing the cream soup
Remove the vegetables from the oven. Peel the garlic cloves and place all the roasted vegetables into a large pot. Pour in the warm vegetable stock and bring everything to a gentle simmer for 5 minutes.
Chef's tip
Roasting the parsnip concentrates the root vegetable's natural sugars, giving the soup a much deeper and richer flavor than simple boiling.
Choose firm yet ripe pears (such as the Conference variety) so they hold their shape impeccably while caramelizing in butter.
Ingredients
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