Creamy Parsnip and Pear Soup
Celebrate fall with this creamy blend of parsnips, pears, onions and yogurt.
15 ml (1 tbsp) olive oil
2 medium onions, minced
500 g (1 lb) parsnips, minced
1 L (4 cups) chicken broth
1 pear (Bartlett or Anjou), peeled, cored and cut into pieces
175 ml (3/4 cup) plain yogurt
1 pinch nutmeg
Salt and pepper (to taste)
Hazelnut oil
Add a dash of hazelnut oil for added panache! The slight sweetness of the parsnips will enhance the caramelized onion and mild pear flavours.
In a heavy pan, heat the oil and sauté the onions and the parsnips on medium heat for a few minutes, stirring until the vegetables are tender.
Add the chicken broth and cook for 20 minutes on low heat. Add the pear pieces and cook for another 5 minutes.
Mix the preparation in a food processor until smooth. Return to the pan and add the yogourt. Reheat the soup for 2 minutes.
Salt and pepper to taste. Pour into bowls and sprinkle with a little grated nutmeg.
Portions: 6
Preparation: 15 minutes
Cooking: 25 minutes
Per 357 g serving: 150 calories; 4 g total fat; 26 g carbohydrate; 4 g protein; 124 g calcium
