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In my kitchen, I love whipping up unexpected treats and this parsnip pear soup is my little gem. I took a chance mixing these ingredients together one time, and wow, it worked like magic! My friends now call it the 'soup of the century' because they fell head over heels for its surprising gentleness and instant comfort.
A heart-melting soup creation
What gets me excited about this dish is how perfectly parsnip meets pear. My little trick? Condensed milk that wraps everything in a creamy softness. It's a light soup that always wows my guests when I bring it out as a starter.
Shopping bag for a wonderful soup
- Parsnips: 500g fresh ones for the foundation
- Sweet onion: Just one needed, finely chopped
- Olive oil: A spoonful to enhance flavors
- Ripe pear: One big juicy one
- Homemade broth: Half a cube will do
- Condensed milk: Three spoonfuls for smoothness
- Fresh herbs: Parsley or chives, whatever you fancy
The cooking adventure begins
- Getting everything ready
- My onion sizzles in hot oil until it turns soft and see-through.
- Prepping the veggies
- I carefully scrub my parsnips, peel my pear, and cut everything into neat little cubes.
- Perfect cooking time
- Everything simmers together for a few minutes before I pour in my broth. I let everything work its magic for 15-20 minutes.
- Finishing touch
- I blend until silky smooth, add my condensed milk, and stir gently.
- Serving moment
- I pour into my favorite bowls, sprinkle with fresh herbs, and it's ready to enjoy.
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My tiny tricks for success
I like letting my veggies slightly caramelize before adding broth. It makes the flavors much deeper. My soup stays good in the fridge for two days, and sometimes I freeze individual portions for nights when I need a bowl of comfort.
Frequently Asked Questions
- → What kind of pear works best?
- Go for a ripe but firm pear. A Williams or Conference is ideal—they’re sweet and fragrant.
- → Can I swap condensed milk?
- You can switch it out for regular cream or plant-based alternatives. Just make sure to keep it creamy.
- → How do I prep parsnips?
- Rinse them under running water using a veggie brush, then peel off the skin, which can be a bit bitter.
- → Is this soup freezer-friendly?
- Yes, it freezes perfectly! Let it cool completely first, and leave out fresh herbs until serving.
- → How do I pick parsnips?
- Pick firm, medium-sized parsnips. Large ones might have a woody core that you'll need to remove.