1 Tbsp (15 mL) extra-virgin olive oil or grapeseed oil
2 leeks, white part only, chopped
2 cloves garlic, minced
3 parsnips, peeled and chopped
3 cups (750 mL) chicken or vegetable stock
2 large thyme sprigs
1 tsp (5 mL) ground turmeric
1/2 tsp (2 mL) ground ginger
1/4 tsp (1 mL) ground cardamom
3 large pears, peeled, cored, and chopped
Salt and freshly ground black pepper
Heat oil in large saucepan.
Add leeks and garlic and saute until soft, not golden. Add parsnips and continue to sauté over medium-low heat until almost soft, about 10 minutes. Add stock, thyme, seasonings, and pears. Cover and bring to a boil. Reduce heat to simmer. Cook for 20 minutes.
Remove thyme stems. Remove from heat. Cool mixture before puréeing. Add salt and pepper to taste.
Add a little more stock if soup is too thick for your liking. Serve topped with Parsnip Crisps.
1 large parsnip
1 Tbsp (15 mL) grapeseed oil
Sea salt to taste
Peel parsnip and thinly slice on a mandoline. Heat oil in small sauté pan until very hot, almost smoking. Fry slices, several at a time, in hot oil until golden brown, about 2 to 3 minutes. Crisps will curl and twist slightly. Remove with slotted spoon and drain on a plate lined with paper towel. Sprinkle with sea salt. They will stay crisp for several hours.
Each serving contains: 163 calories; 4 g protein; 4 g total fat (1 g sat. fat, 0 g trans fat); 29 g carbohydrates; 5 g fibre; 183 mg sodium
source: “Pear-Fection“, alive #336, October 2010