Ingredients
-
4 Pear
-
1 Tbsp Olive Oil
-
1 Onion
-
1 Garlic
-
1 lb 2 oz (500 g) Parsnips
-
black seeds from 6–8 Cardamom
-
1 litre [4¼ cups] homemade Vegetable Broth
-
a good squeeze o Lemon Juice
-
Sea Salt
-
freshly ground Black Pepper
Directions
There’s a line to be walked here to keep this warmly spiced and deeply comforting soup from becoming oversweet. You’d expect the sweetness to come from the fruit, but deceptively it’s the parsnip that needs to be reined in. Get firm pears and they will actually add a touch of sharpness and lightness and prevent this from becoming stodgy. The crisps are a bit of fun; if you don’t have a mandoline, don’t sweat it just serve standard croutons.
Steps
|
1
Done
|
Start by getting the pear crisps baking. Preheat the oven to 100°C fan (200°F) Gas ½ and lightly grease a large baking sheet. |
|
2
Done
|
Slice two of the pears (leaving the skin on) thinly on a mandoline you’re aiming for 2 mm [⅛in] max thickness. Lay the slices out on the prepared baking sheet and bake for 30 minutes. Turn them over and bake for another 30 minutes until dried (they will crisp up a little more as they cool down). |
|
3
Done
|
Meanwhile, heat the oil in a large saucepan set over a low heat and sauté the onion and garlic gently for 10 minutes, until the onion is softened and translucent. Add the parsnips and cardamom and stir together, then add the stock and cook for about 15 minutes until the parsnips are softened. |
|
4
Done
|
Meanwhile, peel, core and dice the remaining 2 pears. |
|
5
Done
|
Once the soup has had 15 minutes, add the diced pears and cook for 5 minutes more until the pears are softened. Transfer to a liquidizer and blitz until smooth, then taste and season with salt and black pepper and a good squeeze of lemon juice. |
|
6
Done
|
Serve the soup in warmed bowls, topped with the pear crisps and another good grind of black pepper. |
