- 2 large parsnips, peeled
- 3 large pears, cored
- Dash olive oil
- 80g butter
- 1tspn nutmeg
- Pinch sea salt
- 2 large leeks, white part only, roughly chopped
- 1 medium onion, peeled and diced
- 5 cups chicken broth
- 80g honey
- 1 fresh bay leaf
- 100ml fresh cream
- 1tspn ground cummin
- 1tspn ground coriander
Preheat oven to 200C
Cut parsnips and 2 pears into pieces and toss in oil and place on a lined baking tray. Sprinkle with salt and place into the oven and roast for approx. 20mins until soft but do not allow to go too brown. Make sure you turn them at least once during the cook.
In a large saucepan heat the butter and add the leeks, nutmeg and onion and cook over a low heat until translucent and soft. Add the roasted parsnips and pears, along with the broth, half of the honey and fresh bay leaf and bring to the boil and then reduce heat and simmer for approx. 30 minutes. Remove from heat and allow to cool a little.
Using a stick blender, puree the soup until smooth. I leave the bay leaf in but you can remove this if you wish or if you blender wont completely puree it.
Add the cream and reheat until it reaches serving temperature.
Slice the third pear into medium slices and place in a frypan on medium heat with the rest of the butter along with the cumin and coriander. Once the pears start to get some colour on both sides add the rest of the honey and cook until crisp and tender.
Serve the soup in bowls topped with a couple of pear slices and drizzle with the honey butter from the frypan.
By: Chrissy Rob