Parsnip, sweet potato, and Asian pear soup Recipe

Name: Parsnip, sweet potato, and Asian pear soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 portions
Ingredients: 15 mL (1 tbsp.) olive oil; 1 onion, coarsely sliced; 3 parsnips, cut in chunks; 2 sweet potatoes, cut in chunks; 1 Asian pear, peel left on, cut in chunks; 1 L (4 cups) sodium-reduced chicken broth; 250 mL (1 cup) milk; 2 mL (1/2 tsp.) nutmeg; Salt and pepper to taste; 15% M.F. country-style cream and 8 thin slices Asian pear for garnish; and 8 thin slices Asian pear for garnish

Ingredients

15 mL (1 tbsp.) olive oil
1 onion, coarsely sliced
3 parsnips, cut in chunks
2 sweet potatoes, cut in chunks
1 Asian pear, peel left on, cut in chunks
1 L (4 cups) sodium-reduced chicken broth
250 mL (1 cup) milk
2 mL (1/2 tsp.) nutmeg
Salt and pepper to taste
15% M.F. country-style cream and 8 thin slices Asian pear for garnish
and 8 thin slices Asian pear for garnish

PREP TIME 15m	COOK TIME 30m	TOTAL TIME 45m
YIELD 8 portions

Instructions

Heat oil in a saucepan over medium-high heat.
Add onion and cook for 3 minutes, or until translucent.
Add parsnip, sweet potato, pear and chicken broth.
Bring to a oil; reduce heat to medium-low and simmer, covered, for 30 minutes, or until vegetables are tender.
Purée soup in a blender or using an immersion blender until smooth in texture.
Stir in milk and nutmeg; season with salt and pepper to taste.
Drizzle cream onto each serving and garnish with two slices of pear.