About the Recipe
Smooth, creamy pear and parsnip soup. Pistachios add creaminess and depth without cream. Comforting and easy to make.
Ingredients
1 medium yellow onion peeled and chopped
2-2½ lbs. parsnips peeled, ends trimmed, chopped
2 pears (such as Bosc or Bartlett) peeled (if desired), cored, chopped
1/2 cup shelled pistachios
4 cups low-sodium chicken broth (use veggie broth for vegan option)
1/2 teaspoon cayenne (optional)
2 teaspoons fine sea salt
1 1/2 cups water
Preparation
Peel and chop the parsnips and pears if you wish (I usually peel the parsnips but not the pears). Peel and chop the onion.
Add them to a large soup pot with the pistachios, broth, water and seasonings. You can sauté the onion in 1 tablespoon of oil over medium heat for 10 minutes first but I find it unnecessary.
Bring to a boil then simmer for 20 minutes.
Blend! You can either use a stick blender (easier but doesn’t get quite as smooth) or in a regular blender. To do so, fill the blender jar only halfway. Then remove the insert from the lid and hold a towel over the opening to prevent possible burns. Blend until smooth, pour into a bowl and repeat with more of the soup until it’s all blended. Return to the pot on the stove to heat up.