Parsnip-Pear Soup

  • 4 T. butter
  • 1/4 c. red onion, diced to 1/4-inch
  • 2 c. parsnips, peeled and diced to 1/4-inch
  • 1/2 c. celery root, peeled and diced to 1/4-inch
  • 4 c. chicken stock
  • 1 tsp. nutmeg
  • 4 oz. goat cheese
  • 1 1/2 c. pear, peeled and diced 1/4-inch
  • 1/4 c. cream
  • Salt, to taste

In a medium pot, melt the butter over medium-low heat. Add the red onions and sweat for 2-3 minutes. Add the parsnips and celery root, and sweat for 5-6 minutes. Add the stock and bring to a boil, reduce to simmer for 30 minutes.

Sprinkle the nutmeg on a small plate and roll the goat cheese log in the nutmeg, coating it evenly. You may need to roll the cheese to a smaller diameter to get it evenly coated. Slice the goat cheese log into 1/4-inch coins and chill until the soup is ready for serving. If the goat cheese is too soft, chill it before slicing.

After the soup has simmered for 30 minutes, add the pear and cook for 4-5 minutes more.

Remove from the heat and stir in the cream. Blend on high with an immersion blender (or transfer to a blender) and puree till smooth. Season to taste. Ladle into soup bowls and gently float 2-3 goat cheese coins on the top of each bowl. Then stir the cheese into the soup and enjoy!

  • Yields: 4-6 servings
  • Preparation Time: 45 minutes
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