Roasted Pear, Parsnip and Potato Soup

From Shape Magazine. They often have great recipes! This soup was delicately delicious!!! My grocery store didn’t have parsnips so I used turnips!

Ingredients

  • 3/4 pound parsnips, peeled and cut into 1-inch cubes (I used 3/4 pound turnips)
  • 5 garlic cloves, peeled and smashed
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon sea salt, plus more for seasoning
  • 1/4 teaspoon freshly ground black pepper
  • 2 medium pears, peeled and cut into 1-inch cubes
  • 3 medium leeks, stalks only, sliced (about 3 cups) and rinsed well
  • 4 cups chicken stock (I used my homemade stock)
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon dried sage
  • 2 medium white or yellow potatoes, peeled and cut into 1-inch cubes

Directions

  1. Preheat the oven to 425 degrees . On a rimmed baking sheet, toss parsnips (turnips) with garlic, 1 tablespoon oil, salt, and pepper. Roast for 15 minutes, stirring once. Add pears to the pan and roast for 15 minutes more, until parsnips are tender.
  2. Meanwhile, add remaining 3 tablespoons oil, leeks, and a pinch of salt to a 6-quart stock pot or a Dutch oven; saute over medium-high heat until tender, about 6 minutes. Stir in stock, thyme, sage, potatoes, and roasted parsnips and pears. Bring to a boil, reduce heat, and simmer about 30 minutes or until the potatoes are tender.
  3. Let soup cool slightly. Using an immersion blender (or carefully transferring to a regular blender in batches), puree soup, adding water as needed to thin. Drizzle with fresh herb oil if desired.

 

If you are looking for beautiful portrait, wedding, nature, or documentary photography, or someone you know is looking for photography that helps to create a more artful and beautiful life, please contact me.  Photography and Prints meant to last a lifetime! For more details about having an amazing and fun photo experience, please contact me.

Roasted Beet, Pistachio and Pear Salad

Delicious!!!

Roasted Beet Salad

Ingredients

2 beets (about 3/4 pound)
1 cup diced Asian pear or ripe pear
1/4 cup diced celery
2 tablespoons chopped pistachios
3 tablespoons fresh lemon juice
1 tablespoon honey
1/2 teaspoon brown sugar
1/4 teaspoon black pepper
Dash of salt
Dash of ground red pepper
2 curly leaf lettuce leaves (optional)

Preparation

Preheat oven to 425°.

Leave root and 1 inch of stem on beets; scrub with a brush. Place beets in a small baking dish. Bake at 425° for 50 minutes or until tender. Cool. Trim off beet roots; rub off skins. Dice beets.

Combine beets, pear, celery, and pistachios in a medium bowl.

Combine juice and next 5 ingredients (juice through red pepper), stirring well with a whisk. Drizzle over beet mixture, tossing gently to coat.

Serve at room temperature or chilled on lettuce leaves, if desired.

P.S. I stood in the pouring rain with an umbrella in one hand and spatula in the other as I grilled the steak!

Recipe from

Cooking Light