Velvety parsnip and pear cream with a hint of smoked plum - photo 1
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Velvety parsnip and pear cream with a hint of smoked plum

Pikantne Christmas Eve Soups Soups Vegetarian Dishes 60 min Easy 15 wyświetleń ~34.13 PLN - (0)
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Description

This soup is an elegant and modern proposal for the Christmas Eve table that will delight guests with its unconventional combination of flavors. The star ingredient here is parsnip, whose earthy, slightly nutty sweetness is perfectly balanced by juicy and aromatic pear. The dish gains extraordinary depth from Polish smoked plums, introducing a subtle, smoky aroma reminiscent of the warmth of a home fire. The whole is complemented by a hint of spicy ginger and nutmeg, creating a warming composition perfect for a winter evening. The soup has a wonderfully smooth, creamy texture and an appetizing light beige color. Served with crunchy roasted almonds and a drizzle of noble flaxseed oil, it becomes not just a dish but a true culinary decoration. It is an excellent alternative to traditional borscht or mushroom soup, bringing a breath of freshness to the table while respecting local ingredients.

Ingredients (14)

Servings:
6
  • Parsnip 500 g
  • Pear 2.2 szt.
  • Onion 1 szt.
  • Garlic 2 ząbki
  • Smoked plums 50 g
  • Fresh ginger 10 g
  • Vegetable broth 1000 ml
  • Masło klarowane 2 łyżki
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • Pieprz biały mielony 2 szczypty
  • Nutmeg 2 szczypty
  • ✨ Opcjonalne
  • 30% cream 100 ml
  • Almond flakes 30 g
  • Flaxseed oil 15 g
💰 Szacowany koszt dania: ~34.13 PLN (5.69 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the soup base

1

Start by preparing all the vegetables and fruits. Peel the parsnip using a vegetable peeler, trim the ends, and cut it into cubes about 2 cm on each side. Peel the pears as well, remove the cores, and cut them into similarly sized cubes. Peel the onion and chop it into small pieces. Peel the garlic and finely chop it or press it through a garlic press. Peel the ginger with a teaspoon (this is the easiest way to remove the thin skin) and grate it on a fine grater.

Ingredients: Parsnip, Pear, Onion, Garlic, Fresh ginger
For the task, prepare a large cutting board and a sharp chef's knife. Evenly chopping the ingredients will ensure they cook uniformly. Keeping all the prepared ingredients in separate bowls (known as mise en place) will greatly facilitate and speed up the cooking process.
2

In a large pot with a thick bottom (about 3-4 liters capacity), heat the clarified butter over medium heat. When the butter melts and starts to gently sizzle, add the chopped onion. Sauté for about 5-7 minutes, stirring frequently with a wooden spoon, until the onion becomes soft and translucent, but not browned. Then add the chopped garlic and grated ginger. Sauté everything together for another minute until they release their intense aroma.

Ingredients: Masło klarowane, Onion, Garlic, Fresh ginger
Use a heavy-bottomed pot to prevent the ingredients from burning. Make sure the onion doesn't brown, as this can give the soup a bitter taste. Stirring is key at this stage.
3

Add the chopped parsnip, pear, and whole smoked plums to the pot with the sautéed onion. Mix everything well so that the vegetables and fruits are coated in butter. Sauté together for about 3-4 minutes. Then pour in the hot vegetable broth. Bring everything to a boil, then reduce the heat to the minimum, cover the pot with a lid, and simmer for about 20-25 minutes.

Ingredients: Parsnip, Pear, Smoked plums, Vegetable broth
Check the softness of the vegetables after about 20 minutes. Insert a fork or the tip of a knife into the largest piece of parsnip – if it goes in smoothly and without resistance, it means the vegetables are ready. Adding hot broth shortens the cooking time.

Mixing and seasoning

4

Remove the pot from the heat. Using an immersion blender (also known as a stick blender), blend the soup directly in the pot until you achieve a perfectly smooth, velvety consistency. Make up-and-down movements to pull all the ingredients under the blades. Ensure there are no lumps. If you don't have an immersion blender, pour the soup in batches into a countertop blender and blend. Remember not to fill the jar completely and to leave the lid slightly ajar to allow steam to escape.

NOTE: When blending hot soup, be especially careful not to burn yourself. Immerse the hand blender in the soup before turning it on. Blending smoked plums with the rest of the ingredients will give the entire soup a deep, smoky aroma.
5

Place the pot with the blended soup back on low heat. Season with salt, freshly ground white pepper, and a pinch of freshly grated nutmeg. If you are using the optional ingredient, now is the time to add the 30% cream. Mix thoroughly and heat the soup for 2-3 minutes, but do not bring it to a boil, especially after adding the cream, which could curdle. Taste and add more salt or pepper if needed.

Ingredients: Salt, Pieprz biały mielony, Nutmeg, 30% cream
Add the spices gradually and taste the soup after each addition. Remember that the flavors will develop after a while. Heating after adding spices helps them blend with the soup.

Preparation of sides and serving

6

In a small, dry skillet (without added fat), toast the almond flakes. Heat the skillet over medium heat, add the flakes, and toast for 2-3 minutes, tossing or stirring frequently, until they become golden and start to smell nutty. Be careful not to burn them, as this happens very quickly. Once done, immediately transfer the flakes to a plate to stop the toasting process.

Ingredients: Almond flakes
Do not walk away from the pan while toasting the almonds! This is a process that requires constant attention. You can also toast the almonds in an oven preheated to 180°C for a few minutes, spread out on a baking sheet.
7

Pour the hot soup into deep bowls or soup cups. Decorate each portion by drizzling a few drops of flaxseed oil (it will create appetizing 'eyes' on the surface). Then generously sprinkle with toasted almond flakes. You can also add a bit of finely chopped remaining smoked plum on top for enhanced aroma and additional texture. Serve immediately.

Ingredients: Flaxseed oil, Almond flakes
To make the presentation even more elegant, you can warm the bowls before pouring the soup into them. This way, the soup will maintain its temperature longer.

Fun Fact

💡

Parsnip was one of the staple root vegetables in Europe, including Poland, long before the arrival of potatoes. In the Middle Ages, due to its natural sweetness, it was used not only in savory dishes but also for making jams and sweet pies, serving a role similar to today's carrot in cakes.

Best for

Kolacja wigilijna Elegancka przystawka na przyjęciu Rozgrzewający obiad w chłodny dzień Dania na wyjątkowe okazje

Tips

🍽️ Serving

Serve the soup in warmed, deep bowls to keep it hot for longer. In addition to almonds and flaxseed oil, garlic croutons, puff pastry peas, or kale chips pair wonderfully with it. For added freshness, you can add a leaf of sage or thyme.

🥡 Storage

Soup can be stored in the refrigerator in a tightly sealed container for up to 3 days. Reheat over low heat, avoiding boiling. The soup can also be frozen (preferably without adding cream). After thawing, it should be heated well and possibly blended again, with the cream added at the very end.

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