Parsnip and pear soup

Ingredients

• 1/4 cup olive oil
• 3 cups yellow flesh potatoes, peeled and cut in cubes (4 medium potatoes)
• 1 lb parsnip, peeled and cut in cubes
• 1 yellow onion, finely chopped
• 2 big Abate Patel pears, peeled and cut in cubes
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cinnamon
• 1/4 teaspoon dried thyme
• 2 tablespoons white wine
• About 2 cups low-sodium chicken broth
• 1/4 cup 15% country-style cream + some for the service
• Salt and ground pepper

Instructions

1. 1

   --- Préparation ---

2. 2

   In a big sauce pan at medium heat, add olive oil followed by potatoes, parsnip and onion. Season with salt and pepper, stir well then cook for 4-5 minutes while stirring often. Add oil if necessary.

3. 3

   Add the pears, cumin, cinnamon and dried thyme then stir well. Continue cooking while stirring for 3 minutes.

4. 4

   Add white wine, stir and cook for another 2 minutes to reduce dry.

5. 5

   Add enough chicken broth to cover, then cover with lid. Bring to a boil, reduce to low heat and simmer for 35 minutes or until potatoes are fork tender. Stir from times to times.

6. 6

   Remove from heat and blend until smooth texture. Add cream, stir and taste. Rectify seasoning if necessary. Add a bit of chicken broth if too thick!

7. 7

   Pour in big bowls, add a drizzle of cream on top then garnish with fresh pepper !