Parsnip, Pear, and Blue Cheese Soup

’m a big fan of cooking with parsnips in all kinds of ways, but I find that roasting them brings out their real sweetness. And if that’s the secret, I think I know a few people who need to be roasted a bit longer.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 400ºF. Line a cookie sheet with parchment paper.

Step 2

Spread the parsnips across the prepared cookie sheet. Drizzle with olive oil and sprinkle with 1 teaspoon each salt and pepper and 2 tablespoons thyme leaves. Roast for 20 to 25 minutes, using a spatula to turn the parsnips over at the midway point to ensure even roasting, until the parsnips are starting to brown and are cooked through. Remove from the oven and set aside.

Step 3

In a large pot over medium-high heat, melt the butter. Add the shallots, leeks, and pears and continue to cook until the leeks and shallots are soft and translucent and the pears are breaking down.

Step 4

Add the roasted parsnips, chicken stock, and crème fraîche. Stir to combine. Bring the soup to a boil, then reduce the heat and allow to simmer for about 15 minutes.

Step 5

Remove from the heat and transfer the soup in two or three batches to your blender to puree. (You’ll need a secondary mixing bowl or bucket to hold the pureed soup while you finish the other batches. If using an immersion blender, you can puree the soup right in the pot, but you won’t get as smooth a finish.)

Step 6

Return the soup to the pot over medium heat. Have a taste and season with more salt and pepper if needed.

Step 7

Sprinkle each serving of soup with just over a tablespoon of the crumbled blue cheese and a few thyme leaves.

Step 8

Store, covered, in the refrigerator for up to 3 days. Should you want to freeze it, I suggest you don’t add the crème fraîche until after you have thawed the soup. Creams don’t do well in the freezer and sometimes get a little grainy once thawed and reheated.