Pear and Parsnip Soup Inspired by Dwell MagazinePosted: December 31, 2011
This winter I have been on a soup kick, inspired by anything I find at my local Larchmont Farmers Market. However, this time inspiration came from an article in Dwell magazine (which I get free as a part of my MOCA membership ). The article in dwell featured a renovation of Holyoke Center, originally designed by Josep Lluís Sert, former dean of the Harvard Graduate School of Design, for Clover Food Lab, a vegetarian restaurant in Cambridge, Massachusetts. At the end of the article there was a recipe for pear and parsnip Soup from Clover Food Lab. I tweaked the original recipe, adding rutabagas and removing the potato as it made it too starchy. Hope it warms up your winter nights.
This yummy soup has been submitted to the Wellness Weekend event.
Parsnip and Pear Soup
Inspired by Pear and parsnip Soup from Clover Food Lab
1 tsp. canola oil
1 clove garlic, minced
1 medium onion, roughly chopped
1.5 pound parsnips, roughly chopped
2 rutabagas, roughly chopped
3 cups vegetable stock
1 bay leaf
1 sprig fresh thyme, finely chopped
2 pears, unpeeled, cored, roughly chopped
Salt and honey to taste
Splash of white-wine vinegar
Heat a soup pot on medium-high heat. Add canola oil, garlic, and onion. Sweat for 10 minutes (be sure not to brown the vegetables). Add parsnips, rutabagas, vegetable stock, bay leaf, and thyme. Simmer about 10 minutes. Add pears simmer for an additional 15 minutes. Remove the bay leaf and blend soup (in a food processor or with an imersion blender) until super-smooth. Season to taste with salt, sugar, and vinegar.
Roasted Carrot Garnish
Carrots with partial tops
Dash of Cinamon
Dash of asian 7 spice mix
Salt to tastes
Rub carrots with oil, salt and spices. Place them on a parchment paper on a baking sheet or roasting pan. Bake on 40o degrees F for 25 minutes.