|White Chocolate and Triple Dark Chocolate Friendship Breads|
On to the Soup!I saw a recipe for a parsnip and pear soup in my latest Food and Wine Magazine, but the flavor ingredients didn't appeal to me. The thought of parsnips, which I love, and pears, which I don't love, but tolerate, sounded good together. I like a little natural sweetness mixed in with savory at times, and this seemed a good combo. I also wanted to use fennel bulb, if I could find one (last time I looked, there were none at either of two stores I tried). I thought leeks would be a nice idea, to keep the onion flavor, with less harshness to this delicate flavor combo. However, I had not planned to go out of my way to buy leeks. That said, I already had some in my fridge, after having used them during my cooking demo at the Methodist Church; see my blog of October 5th. I was demonstrating where to cut the leeks, how much of the light green parts to use, and how to clean them of dirt and grit.
|Parsnip, Pear and Leek Soup|
One other thing: I left the skin on the pears. They may be peeled if desired, but I felt that since I was going to puree the soup, the skin would not affect texture, and only add in a little fiber, never a bad thing.
makes about 10 cups
3 tablespoons butter (or oil of choice)
3 leeks, white and light green parts only, sliced in 1/2-inch bits, or 3 cups
2 stalks celery, chopped, about 1 cup
1 medium fennel bulb, chopped, about 2 cups
1 - 2 cloves garlic, sliced
2 teaspoons salt, or as needed
1 hefty sprig of thyme
1/2 cup dry white wine, optional
2 Bartlett pears, cored, chopped, 3 cups
3 - 4 parsnips, peeled, chopped, to make 3 cups
1/2 teaspoon dried tarragon leaves
1 bay leaf
4 cups unsalted stock or water
|vegetables and thyme in pan to saute | remaining ingredients added to pan|
Lots of layers of flavor made this soup really spectacular. There was a lot going on, with no real ability to discern which vegetable or fruit was the main player. Like a fine wine, it just kept on giving. I highly recommend this soup!
My passion is to teach people how to create a harmony of flavors with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things weekly. I would love to hear from you, to help me continue my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me at A Harmony of Flavors Website and Marketplace, Tumblr, Facebook, Twitter, and Pinterest.