Parsnip, sweet potato, and Asian pear soup
Parsnip, sweet potato, and Asian pear soup

Preparation time 15 minutes

Total time: 1 hour

Ingredients

  1. 15 mL (1 tbsp.) olive oil
  2. 1 onion, coarsely sliced
  3. 3 parsnips, cut in chunks
  4. 2 sweet potatoes, cut in chunks
  5. 1 Asian pear, peel left on, cut in chunks
  6. 1 L (4 cups) sodium-reduced chicken broth
  7. 250 mL (1 cup) milk
  8. 2 mL (1/2 tsp.) nutmeg
  9. Salt and pepper to taste
  10. 15% M.F. country-style cream and 8 thin slices Asian pear for garnish
  11. and 8 thin slices Asian pear for garnish

Directions

  1. Heat oil in a saucepan over medium-high heat.
  2. Add onion and cook for 3 minutes, or until translucent. Add parsnip, sweet potato, pear and chicken broth. Bring to a oil; reduce heat to medium-low and simmer, covered, for 30 minutes, or until vegetables are tender.
  3. Purée soup in a blender or using an immersion blender until smooth in texture. Stir in milk and nutmeg; season with salt and pepper to taste.
  4. Drizzle cream onto each serving and garnish with two slices of pear.

Description: Did you know that sweet potato is an excellent source of vitamin A, as well as a source of fibre, magnesium and potassium? Use it for a surprisingly sweet flavour in any dish, from appetizer to dessert!

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