From Issue 21::WEAVE. Recipe by Simone Miller.
Gingered Parsnip Soup with Pears & Hazelnuts
Makes 4 to 6 servings.
Ingredients
1 tablespoon butter, ghee, or avocado oil
1 large onion, diced
1 teaspoon grated fresh ginger
1 teaspoon salt
1½ pounds parsnips (4 to 5 large parsnips), peeled and diced
2 firm Bartlett or D’Anjou pears, peeled, cored, and diced
4 cups chicken or vegetable broth
Freshly ground black pepper
¼ cup toasted hazelnuts, chopped
Instructions
Melt the butter in a large pot over medium-high heat. Once it is sizzling, add the onion and cook until golden brown and softened, 6 to 8 minutes.
Stir in the ginger and salt, then add the parsnips, pears, and broth. Allow the soup mixture to come to a boil, then reduce the heat to low, cover, and simmer until the pears and parsnips are very soft, about 20 minutes.
Puree the soup with an immersion blender or in batches in an upright blender until very smooth. Season with more salt and black pepper to taste. Spoon into bowls, sprinkle with the chopped hazelnuts, and serve.