Parsnip Soup With Caramelized Pears

This elegant soup is a good example of sweet and savory balanced to perfection. The garnish of caramelized pears makes a tasty counterpoint for the parsnips’ rugged flavor. The combination is sure to please your friends and family. The garnish would also be delicious with roasted or grilled pork tenderloin or with a cheese tray of salty cheeses like Roquefort.

SERVES 6

INGREDIENTS:

CARAMALIZED PEAR GARNISH:

• 4 tablespoons unsalted butter
• 4 large red pears, such as Anjou or Bartlett, peeled, cored, and finely chopped
• ½ cup firmly packed light brown sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon freshly ground nutmeg
• 2 tablespoons fresh lemon juice

PARSNIP SOUP:

• 2 tablespoons unsalted butter
• 1 tablespoon canola oil
• 2 leeks (white and tender green parts), cleaned and finely chopped
• 6 parsnips, peeled and cut into ¼-inch pieces
• 6 cups chicken stock or store-bought chicken broth
• ¼ cup heavy cream
• Salt and freshly ground black pepper (optional)

INSTRUCTIONS:

1. To make the pear garnish: Melt the butter in a large skillet over medium-high heat. Add the remaining ingredients, stirring to combine, and cook for 15 to 20 minutes, or until the mixture has thickened and the liquid in the pan has almost evaporated. Remove the pan from the heat and allow the mixture to cool completely. (You should have about 2 cups.) Store any leftover garnish in airtight containers in the refrigerator for up to 1 week or in the freezer for up to 3 months. Allow it to come to room temperature before serving.
2. To make the soup: Melt the butter with the oil in the pressure cooker over medium-high heat. Add the leeks and parsnips and cook for 2 minutes, or until the leeks have softened. Add the stock. Lock the lid in place and cook at high pressure for 7 minutes.
3. Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Using an immersion blender, puree the soup (or cool, transfer to a blender, and puree). Add the cream, taste the soup for seasoning, and add salt and pepper if needed. Warm the soup and garnish each bowl with 1 tablespoon of the caramelized pears.