Parsnip, Pear, and Apple Soup
I adapted this recipe from some I had seen online, making it heartier and more to my family's taste. The blend of parsnips and fruits make such a satisfying, flavorful combination. Serve with a dollop of plain yogurt or sour cream.
Ingredients
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3 parsnips, peeled and cut into 1/2-inch slices
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6 tablespoons olive oil, divided
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1 large apple - peeled, cored, and cut into 1/2-inch slices
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1 large pear - peeled, cored, and cut into 1/2-inch slices
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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
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1 (2 inch) sprig fresh rosemary
Instructions
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Preheat oven to 375 degrees F (190 degrees C).
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Toss parsnips with 2 tablespoons olive oil in a bowl; spread parsnips onto a baking sheet.
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Bake in the preheated oven until slightly tender, 20 to 25 minutes. Reduce oven heat to 350 degrees F (175 degrees C).
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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.
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Bake in the oven until fruit is soft and caramelized, 15 to 20 minutes.
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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.
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Puree vegetable mixture using an immersion blender (or blend in batches in a blender) until soup has an applesauce-like consistency.
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