"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Roasted Parsnip and Pear Soup Recipe

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This recipe for Roasted Parsnip and Pear Soup, by , is from The Wilkin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Debra Wilkin


1 1/2 lbs. parsnips peeled and coarsely chopped
2 T. olive oil
3/4 tsp. nutmeg
1/4 tsp. salt
1/8 tsp. pepper
3 medium pears peeled and chopped
3 medium leeks white portion only thinly sliced
2 celery ribs chopped
3 shallots chopped
1/4 C butter
6 C chicken stock
1 bay leaf
1 tsp. fresh thyme chopped
1/2 C whipping cream

Pre-heat oven to 425. 1. Toss parsnips with oil, nutmeg, salt and pepper. Transfer to a greased 10X 15X1 inch baking/roasting pan. Roast uncovered for 25 minutes stirring occasionally. Stir in pears and roast 20 to 25 minutes longer until parsnips are tender stirring occasionally. 2. In a large (5 qts or larger) pot melt butter then add leeks, shallots and celery and sauté until tender about 6 minutes. Stir broth, bay leaf, thyme and the roasted parsnip and pear mixture. Bring to a boil and then simmer for 30 minutes. 3. Cool slightly. Remove bay leaf. Use immersion blender to puree. If serving immediately add cream and bring back to serving temperature. If freezing add cream when reheating.




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