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(Recipe) Parsnip and Celeriac Soup with Pear

01
Nov.

As autumn settles in here in the Netherlands, it’s the perfect time to enjoy a warm, comforting bowl of soup. This parsnip and celeriac soup with pear combines earthy root vegetables with a hint of sweetness, making it an ideal choice for cozying up on a chilly day. Here’s how to make this delicious and seasonal dish.

(Recipe) Parsnip & Celeriac Soup

Serves 4

Ingredients

500 g celeriac
250 g parsnip
2 yellow onions
750 ml vegetable broth (or beef broth for a richer flavor)
2 garlic cloves
A knob of butter
2 bay leaves
1 large, ripe pear
A handful of walnuts
2 tablespoons fresh flat-leaf parsley, chopped

Instructions

Prepare the Vegetables:
Peel and chop the onions and garlic. Peel the parsnip and celeriac, then cut them into chunks.
Cook the Soup:
In a large, heavy-bottomed pot, melt the butter over medium heat. Add the onions and garlic, and sauté until translucent. Add the parsnip and celeriac, and cook briefly until they begin to soften. Pour in the broth and add the bay leaves.
Simmer:
Allow the soup to simmer gently for about 20 minutes, or until the vegetables are soft. Remove the bay leaves, then blend the soup with an immersion blender until smooth. If the soup is too thick, add a little extra water. Season with pepper to taste.
Garnish and Serve:
Peel the pear, cut it into small cubes, and roughly chop the walnuts. Ladle the soup into four bowls, garnishing each with pear cubes, walnuts, and chopped parsley.