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Parsnip and pear soup

Chrisby Chris, 4 yr, 10 m ago in Recipes
Comments | Tags: UK, cooking tips, recipe, customer recipe, soup

UK Conference pearsA fascinating and unusual recipe from one of our customers.  Pears and parsnips stored from last year are both in plentiful supply at the moment.  Organic Parsnips are one of those vegetables that are often as cheap or even cheaper than non organic ones.

Our customer has only offered us an ingredients list though so I've had to imagine the method - if you are an experienced soup maker you may feel an alternative method would work better... let me have your thoughts!


  • Butter (or vegan alternative or 1 tbsp olive oil) 25g
  • Parsnips 375g - one medium sized root
  • Onion, finely chopped
  • 2 large Conference Pears
  • Vegetable stock 600ml
  • 300ml milk (or vegan alternative)
  • salt and pepper
  • handful of fresh parsley, choppedFlat leaf parsely - the stalks are the tastiest bit but chope them very finely as they can be a little tough.


  1. Heat the butter or oil and add the chopped onion.  Soften until golden for five minutes or so.
  2. Meanwhile peel the parships and chop into small cubes.  Add to the onion and continue to saute for another five minutesParsnips
  3. Peel the conference pears and chop into slightly larger pieces.  Add these to the pan and cook for a further couple of minutes.
  4. Add the stock and milk, cover and bring to a gentle boil. Simmer until both parsnip and pear pieces are soft.
  5. Pass through a sieve or gently blitz with a hand blender or food processor.  Thesoup should not be completely puree smooth but should retain a texture.
  6. Season with salt and pepper
  7. Add freshly chopped parsley  to serve.
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