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Eileen**Vegas Baby!***********
10-19-2009, 05:35 AM
For Slow Cooker/Crock Pot size 3 1/2 to 6qt

2 cups - Chopped Peeled Parsnips
1 - nearly ripe pear, peeled and chopped
1 - onion, chopped
2 - cloves garlic, minced
1 - yellow bell pepper, seeded and chopped
1 tbsp - butter, melted
1 tbsp - packed brown sugar
1 tbsp - balsamic vinegar
1/2 tsp - dried thyme leaves
4 cups - vegatable stock/broth, divided

1. Place parsnips, pear, onion, garlic and yellow pepper in slow cooker stoneware.

2. In a small bowl, combine melted butter, brown sugar, vinegar and thyme. Pour over vegatables and toss to coat.

3. Cover and cook on Low for 4-6 hours or on High for 2-3 hours, or until vegetables are tender.

4. In a blender/food processor/hand immersion blender - puree vegetable with 1 cup of stock until smooth. Return to slow cooker and add remaining stock.

5. Cover and cook on Low for 4-6 hours or on High for 2-3 hours, or until bubbling. Enjoy!

This soup can be prepared up to the puree and then refridgerated or frozen. Defrost puree before placing in slow cooker. Also, the best pears to use for the soup is Bartlett or Bosc.

Eileen**Vegas Baby!***********
10-19-2009, 06:29 AM
I should also add that, Joel enjoyed this with crumbled fried bacon on top. Homemade croutons and/or fresh grated parm is also wonderful on top.

KIV ~ Kobi in Virginia
10-19-2009, 06:50 AM
It sounds wonderful, Eileen!!
Thanks for sharing.