Parsnip and Pear Soup with Extra Old Cheddar

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Preparation Time: 20 minutes
Total Time: 40 minutes
Servings 4 servings

Ingredients

  1. 3 Tbsp. butter
  2. 1 lb. parsnips, peeled, halved lengthwise and sliced
  3. 1/2 medium onion, chopped
  4. 2 Tbsp. flour
  5. 4 cups chicken or vegetable stock
  6. 1 medium-sized ripe pear, peeled, cored and cubed
  7. 2 tsp. chopped fresh rosemary
  8. Salt and white pepper to taste
  9. 1 cup grated old cheddar cheese
  10. Thin slices of fresh pear and rosemary sprigs for garnish (optional)

Method

Melt the butter in a pot over medium heat. Add the parsnips and onion and cook until softened, about 4 to 5 minutes. Mix in the flour until well combined. While stirring, slowly pour in the stock. Mix in the cubed pear and rosemary. Bring to a gentle simmer; gently simmer the soup until the parsnips are very tender, about 10 minutes. Purée the soup in a food processor or with a hand-held immersion blender. Return the soup to a simmer; season with salt and pepper. Ladle the soup into heated bowls. Place ¼ cup of cheese in the centre of each bowl. If desired, garnish each bowl with a slice or two of fresh pear and a rosemary sprig.

Serving Suggestions

Serve this soup with specialty crackers—choose from an ever-growing variety in our deli department and cracker aisle. Or, try your favourite Alex Campbell Signature Series bread, warmed, sliced and served alongside the soup.

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