2 tbsp butter, olive oil, or vegetable oil
1 onion, 3 shallots, or 1 medium leek (white and light green parts), chopped
2 tbsp dry sherry or white wine
1 1/2 lb (about 8 med.) parsnips, sliced thin (about 4 c)
2 or 3 pears, peeled, cored
2 c chicken or vegetable stock
1 tsp salt
ground mild chile pepper
2-3 c whole milk
Minced parsley, chives or whole or chopped hazelnuts for garnish
Heat butter or oil in large saucepan over medium-high heat. Add
onion, saute until golden, about 5 minutes. Add sherry and parsnips.
Cook, stirring, until sherry evaporates, about 30 seconds. Add
stock, salt, pepper to taste to saucepan, bring to boil. Reduce
heat to simmer, cover and cook until parsnips are tender, about 20
Add pears for the last 10 minutes. Ladle mixture into blender.
Add pears, 2 c milk, blend until very smooth. Return soup to
saucepan, cook over low heat until warmed through. If soup is too
thick, stir in additional milk to thin consistency. Adjust seasonings.
Ladle soup into individual bowls. Garnish with minced herbs or
hazelnuts and serve immediately.
Makes about 8 cups