Parsnip and Pear Soup

[Guest guest]

* Exported from MasterCook *

 

Divine Parsnip and Pear Soup

 

Recipe By :Divine Dinners Simply, TV, Vancouver

Serving Size : 12 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 stalks celery -- diced

2 medium carrots -- diced

1 medium onion -- diced

8 medium parsnips -- peel; coarse chop (8 to 10)

salt and pepper -- to taste

1 tablespoon butter or olive oil

8 cups defatted low-sodium stock or broth -- (vegetable or

chicken)

30 ounces unsweetened pear baby food -- (15 oz. jars)

1 1/4 cups whipping cream (optional)

 

1. In large stock pot over medium heat, soften carrots, celery, and onion in the

olive oil (or butter) - DO NOT BROWN.

 

2. Add stock or broth and parsnips. Cook over low heat until parsnips are soft.

 

3. Carefully pour hot mixture into a blender in small batches. Puree hot mixture

in small batches in a blender. TIP - Place a folded towel on top of the blender

lid to avoid burning your hand.

 

4. Add pear baby food and mix. Adjust to your taste as the parsnips can be

varied in their flavour, depending on their age.

 

5. Add salt and pepper to taste.

 

6. Save about 4 cups for serving this meal and divide rest into other containers

for later use. Freeze all but what you are serving for this meal. *DO NOT freeze

with cream added. You can add cream after the frozen portion has been thawed and

warmed.*

 

7. Meanwhile, place 1/4 cup of the heavy cream in a squeeze bottle (for the

garnish). When it is time to serve this course, serve hot and add 1 CUP of the

cream, if desired. Serve with a piece of garlic toasted baguette on top or

decorate with whipping cream in a squeeze bottle, using a toothpick to make a

starburst design.

 

ALTERNATIVE PEARS: can substitute pureed poached pears or pear nectar; quantity

will vary; adjust to taste

 

 

SERVES 12 PEOPLE

Divine Dinners Simply (TV)

Vancouver

Your hosts are two fishing buddies who enjoy fine food and cooking together.

Hugh Gadsby, owner of Lord Jim’s Resort on British Columbia’s Sunshine Coast and

Vernon Forster, (a retiree who took up cooking to get out of his wife’s hair)

explain how to achieve an elegant restaurant-styled meal – simply. Expect " Ooh! "

and " Ahh! " as you serve your guests these delicious dishes. Shows available on

TAPE: http://www.videonorth.com/21458.html

 

Source:

" CTV British Columbia, Vicki Gabereau, 2001-2002 "

S(Archive):

" http://www.bcctv.ca/gab_archive_recipes.htm "

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Per Serving (excluding unknown items): 173 Calories; 2g Fat (7.0% calories from

fat); 9g Protein; 38g Carbohydrate; 11g Dietary Fiber; 3mg Cholesterol; 372mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Fruit;

0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 222 0 1552 0