Parsnip, Pear, and Apple Soup
Description
Parsnips, apple, pear, and leeks combine to make a delightful winter soup with hints of balsamic vinegar and rosemary.
Ingredients
•
3 parsnips, peeled and cut into 1/2-inch slices
•
6 tablespoons olive oil, divided
•
1 large apple - peeled, cored, and cut into 1/2-inch slices
•
1 large pear - peeled, cored, and cut into 1/2-inch slices
•
2 large leeks, white parts only, halved lengthwise and thinly sliced crosswise
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1 tablespoon balsamic vinegar
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1 quart chicken stock
•
1 (2 inch) sprig fresh rosemary
Directions
1
Preheat oven to 375 degrees F (190 degrees C).
2
Toss parsnips with 2 tablespoons olive oil in a bowl; spread parsnips onto a baking sheet.
3
Bake in the preheated oven until slightly tender, 20 to 25 minutes. Reduce oven heat to 350 degrees F (175 degrees C).
4
Toss apples and pears with 2 tablespoons olive oil in a bowl. Push parsnips to one side of the baking sheet and spread apples and pears onto the other side of the baking sheet.
5
Bake in the oven until fruit is soft and caramelized, 15 to 20 minutes.
6
Heat remaining olive oil in a large pot over medium heat. Cook and stir leeks in hot oil until leeks are soft, about 5 minutes. Sprinkle balsamic vinegar over leeks. Stir parsnips, apples, pears, chicken stock, and rosemary into leeks. Bring to a simmer and cook until fruits and vegetables are completely tender and easily mashed against the side of the pot, about 20 minutes.
7
Puree vegetable mixture using an immersion blender (or blend in batches in a blender) until soup has an applesauce-like consistency.