Our family LOVES soup. Especially this time of year! And I love trying different recipes out.
This Thanksgiving we were introduced to another delicious one…I highly recommend it! Plus, it’s vegetarian, which may be of interest to some of you. Enjoy!
Parsnip & Pear Soup with Almond-Vanilla Oil
from New York Magazine
for the almond-vanilla oil:
1/2 cup almond oil
1/4 vanilla bean, split lengthwise
for the soup:
4 tablespoons butter
1/2 cup shallots, diced
4 cups parsnips, diced
1 cup celery root, diced
6 sprigs rosemary
2 cups pears, diced
2 cups dry white wine
9 cups chicken stock
1/2 cup heavy cream
pear vinegar (or white balsamic)
to make the oil:
Place oil and vanilla bean in a small pot over medium heat. Bring to soft boil. Remove from heat and let cool to room temperature. Cover and set aside for 24 hours.
to make the soup:
Melt butter over medium-low heat in a medium saucepan. Add shallots and sweat for 2-3 minutes. Add parsnip, celery root and 4 sprigs rosemary. Continue to sweat for 5-6 minutes. Add pear and cook another 5 minutes.
Add wine and increase heat to high. Cook until there is about one cup of liquid. Add stock and bring to boil, then reduce to simmer and cook for 45 minutes. Remove soup from heat and stir in cream.
Remove rosemary and transfer soup to blender. Blend on high until smooth. Place remaining rosemary sprigs in a sieve and strain soup over it.
Season to taste with vinegar and salt and reheat gently. Divide among 8 bowls, and drizzle with almond-vanilla oil.