Velvety and warming roasted parsnip cream is an elegant option for the Christmas Eve table, serving as a modern alternative to traditional soups. This dish is based on the deep, sweet flavor of parsnip, which is extracted and caramelized during roasting. The addition of ripe pear introduces a fruity note and perfectly balances the earthiness of the root. The whole is complemented by delicate cream, giving the soup a creamy consistency. An extraordinary element that distinguishes this soup is the crispy smoked plum chip. Its intense, smoky aroma provides a surprising yet perfectly harmonious flavor contrast. Visually, the soup looks incredibly appetizing – its light, creamy color beautifully contrasts with the dark plum chips and optional walnuts. Served as the first course during the Christmas Eve dinner, it will surely delight guests with its originality and richness of flavors.
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Preheat the oven to 200°C with the convection function (or 220°C without convection). Prepare a large baking tray and line it with parchment paper. This will prevent the vegetables from sticking and make cleaning up easier later.
Wash and peel the parsnip, then cut it into cubes about 2 cm on each side. Wash the pears, cut them into quarters, remove the seeds, and also cut them into cubes of similar size (you don't need to peel the skins). Peel the onion and cut it into large cubes. Peel the garlic and leave the cloves whole.
Transfer all the chopped vegetables and pears to a large bowl. Drizzle with olive oil, add salt and freshly ground pepper. Mix everything thoroughly with your hands or a large spoon, ensuring each piece is evenly coated with oil and seasonings.
Spread the seasoned vegetables in an even, single layer on the prepared baking sheet. Place in the preheated oven and bake for about 25-30 minutes. Halfway through baking (after about 15 minutes), stir the vegetables with a spatula. The vegetables are ready when they become tender and start to caramelize, meaning their edges will be deliciously browned to a golden-brown color.
Carefully remove the baking tray from the oven. Using a spatula, transfer all the roasted vegetables and pears to a large pot (with a capacity of at least 3 liters).
Pour the vegetables in the pot with hot vegetable broth. Place the pot over medium heat and bring everything to a boil. Then reduce the heat to the minimum, cover the pot, and cook for about 10 minutes to let the flavors combine.
Remove the pot from the heat. Using an immersion blender, blend the soup directly in the pot for 2-3 minutes until you achieve a perfectly smooth, velvety consistency. Make sure there are no lumps. If you are using a countertop blender, pour the soup in batches, filling the jar no more than halfway and slightly tilting the lid to allow steam to escape.
Place the pot with the blended soup back on low heat. Pour in the 30% cream and add a pinch of freshly grated nutmeg. Mix well and heat for 1-2 minutes, but do not bring to a boil. Taste the soup and season with additional salt and pepper if needed.
Meanwhile, while the soup is cooking, prepare the plum chips. Cut each smoked plum into very thin slices (about 1-2 mm thick). Heat a small, dry skillet over medium heat. Place the plum slices in the skillet and fry for about 1-2 minutes on each side, until they become slightly crispy and release their aroma. Remove to a plate lined with paper towels.
If you are using walnuts, prepare them now. Heat the same dry pan over low heat. Add the nuts and toast them for 2-3 minutes, stirring often, until they become fragrant and lightly browned. Transfer to a plate to cool, then chop coarsely.
Pour the hot soup into deep bowls or cups. Place a few crispy plum chips in the center of each serving. Sprinkle the soup with toasted, chopped walnuts. Finally, garnish each portion with a few sprigs of fresh thyme. Serve immediately.
Parsnip was one of the staple vegetables in Europe, including Poland, long before the arrival of potatoes. In the Middle Ages, it was used as a natural sweetener in desserts due to its high sugar content, which increases after the first frosts.
The soup can be served in small cups as an elegant starter. For added depth of flavor, just before serving, you can drizzle it with a few drops of pumpkin seed oil or nut oil. It also pairs perfectly with cream puffs or brioche croutons.
Soup can be stored in the refrigerator in a tightly sealed container for up to 3 days. Reheat over low heat, avoiding boiling. If you plan to freeze the soup, do so before adding the cream – add it only after thawing and reheating the soup. Prepare toppings (chips, nuts) just before serving.
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