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Parsnip pear blend

Featured in Big pots of steaming, hearty soup.

This delightful dish merges the subtle earthiness of parsnip with pear's natural sweetness. Simple to make, enriched with condensed milk for a luxurious texture.
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alicia in the kitchen
Updated on Mon, 17 Mar 2025 15:01:41 GMT
A creamy bowl of soup with fresh cream and parsley, served alongside slices of bread. Pin it
A creamy bowl of soup with fresh cream and parsley, served alongside slices of bread. | tasteofsavor.com

In my kitchen I love whipping up unexpected treats and this parsnip pear soup is my absolute favorite. I once took a chance mixing these ingredients together and something magical happened. My friends nicknamed it the soup of the century because they fell in love with its surprising gentleness and instant comfort.

A heartwarming soup creation

What makes me crazy about this dish is how the parsnip and pear subtly complement each other. My little trick? Condensed milk that wraps everything in creamy sweetness. It's a light soup that never fails to wow my guests when I serve it as a starter.

My shopping list for wonderful soup

  • Fresh parsnips: 500g for the foundation
  • Sweet onion: Just one, finely chopped
  • Olive oil: A spoonful for flavor
  • Ripe pear: One big juicy one
  • Homemade stock: Half a cube works fine
  • Condensed milk: Three spoonfuls for smoothness
  • Fresh herbs: Parsley or chives depending on my mood

The cooking journey begins

Getting everything ready
My onion sizzles in hot oil until it turns soft and see-through.
Preparing the produce
I scrub my parsnips carefully I peel my pear I cut everything into neat little cubes.
The ideal cooking method
Everything simmers together for a few minutes then I pour in my stock. I let everything work its magic for 15 to 20 minutes.
Adding the finishing touch
I blend until silky smooth I stir in my condensed milk I mix everything gently.
Time to eat
I pour into my favorite bowls I sprinkle fresh herbs on top it's ready to enjoy.
A creamy soup topped with fresh coriander and a swirl of cream, served with bread slices on the side. Pin it
A creamy soup topped with fresh coriander and a swirl of cream, served with bread slices on the side. | tasteofsavor.com

My clever cooking tips

I like letting my veggies brown slightly before adding stock as it deepens the flavors. My soup stays good in the fridge for two days and sometimes I freeze individual portions for evenings when I need a bowl of comfort.

Frequently Asked Questions

→ What type of pear works best?
Pick a pear that's ripe yet firm. Both Williams and Conference varieties are great for their sweetness and fragrance.
→ Can condensed milk be swapped?
You can use liquid cream or plant-based cream instead. Just aim for a creamy texture.
→ How do you clean parsnips properly?
Scrub them well under running water with a veggie brush. Peel them to remove the slightly bitter skin.
→ Can this soup be frozen?
Yes, it freezes nicely. Let it cool completely before freezing, and skip adding fresh herb toppings until serving.
→ How do you pick good parsnips?
Select firm, medium-sized parsnips. Larger ones might have a fibrous core that should be removed before cooking.

Parsnip pear soup

A creamy soup that blends the earthy taste of parsnip with the fresh hint of pear, creating a flavorful and unique dish.

Prep Time
15 Minutes
Cook Time
25 Minutes
Total Time
40 Minutes
By: Alicia

Category: Soups & Stews

Difficulty: Easy

Cuisine: French

Yield: 4 Servings (1 liter)

Dietary: Vegetarian, Gluten-Free

Ingredients

01 2 parsnips (about 500 g).
02 1 onion.
03 1 tablespoon of olive oil.
04 1 large pear.
05 Half a vegetable stock cube.
06 3 tablespoons of unsweetened evaporated milk.
07 Parsley or chives for garnish.

Instructions

Step 01

Peel and dice the onion into small pieces. Cook them gently in olive oil on medium heat till they look clear.

Step 02

Scrub the parsnips with a brush and peel them. Remove the pear’s skin too.

Step 03

Slice the parsnips and pear into tiny 1 cm cubes. Toss them into the onions and let them brown for 3-4 minutes.

Step 04

Pour in 1 liter of water with the half bouillon cube. Let it simmer for about 15-20 minutes.

Step 05

Blend the soup until smooth, then stir in the evaporated milk.

Notes

  1. Cutting the veggies smaller makes them cook faster.
  2. You can swap out the milk for cream if you'd like.

Tools You'll Need

  • Pot.
  • Hand blender.
  • Vegetable brush.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy products.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 180
  • Total Fat: 5 g
  • Total Carbohydrate: 32 g
  • Protein: 4 g