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Potato Parsnip Pear Soup with Smoked Gouda

Serves 10


    This velvety soup is a perfect combination of rich flavours and varied textures. The earthiness of potatoes and parsnips combined with the sweetness of pears partners beautifully with the smoky gouda. Potatoes and pears add to the creamy texture without the addition of heavy cream. This nourishing, comforting meal will leave you cozy and satisfied.


    Pear perfection

    Did you know pears are one of the few fruits that don’t ripen on the tree? Pears ripen naturally from the inside out once they are harvested.  


    Potato Parsnip Pear Soup with Smoked Gouda


      • 1 Tbsp (15 mL) extra-virgin olive oil
      • 1/2 cup (125 mL) peeled and diced shallots
      • 5 cups (1.25 L) low-sodium vegetable or chicken stock
      • 4 cups (1 L) peeled and chopped russet potatoes
      • 1 1/2 cups (350 mL) peeled and chopped parsnips
      • 1 1/2 cups (350 mL) peeled, cored, and chopped ripe pears
      • 1 1/2 tsp (7 mL) fresh thyme
      • 1 Tbsp (15 mL) Dijon mustard
      • 2 oz (56 g) smoked Gouda


      Per serving:

      • calories98
      • protein3 g
      • total fat3 g
        • sat. fat1 g
      • total carbohydrates16 g
        • sugars6 g
        • fibre2 g
      • sodium364 mg



      In large saucepan, heat oil over medium heat. Sauté shallots for 2 to 3 minutes. Add stock along with potatoes, parsnips, pears, and thyme. Bring to a boil, then simmer until potatoes and parsnips are fork-tender, about 30 minutes. Remove from heat and purée with immersion blender or in batches in blender.


      Return to saucepan over medium heat; stir in mustard and smoked gouda until combined. Serve immediately.



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