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Bring something new to your holiday table this Christmas with Douglas Walls' Roasted Parsnip and Pear Soup.

Walls, the executive chef at Billy Graham Training Center at The Cove, makes use of seasonal parsnips and pears in this easy recipe. Here's how to make it.

1 pound parsnips, peeled and coarsely chopped

3 pears, chopped

3 tablespoons unsalted butter

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

2 stalks of celery, chopped

1 shallot, chopped

6 cups of homemade turkey or chicken stock

1/2 cup pure maple syrup

3/4 cup heavy cream 

1 teaspoon nutmeg

 

Roast the pears and parsnips in a 350-degree oven for 20 minutes. In a medium-sized pot, melt butter and sauté the shallot and celery until soft, then add the pears and parsnips. Add the stock, salt and pepper. Bring to a boil, turn off heat and add heavy cream. Blend with an immersion blender and puree. Add maple syrup and nutmeg and stir to blend. Makes eight servings.

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