Creamy Parsnip and Pear Soup with Toasted Almonds and Cranberry Oil - photo 1
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Creamy Parsnip and Pear Soup with Toasted Almonds and Cranberry Oil

Pikantne Christmas Eve Soups Soups Vegetarian Dishes 45 min Medium 15 wyświetleń ~35.18 PLN - (0)
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Description

This velvety soup is a refined and modern proposal for the Christmas Eve table, which will delight guests with its unique combination of flavors. The earthy sweetness of parsnip perfectly complements the juicy, fruity note of ripe pear, creating a base with an extraordinarily smooth and creamy consistency. The whole is subtly seasoned with nutmeg and white pepper, which emphasizes its noble character. The visual and flavor finale of the dish is provided by crunchy, golden almond flakes and an artistically drizzled intensely red cranberry oil on the surface of the soup. This oil, made from dried cranberries, introduces a delicate, tart contrast that perfectly balances the sweetness of the main ingredients. This dish is not only delicious but also beautifully presented on the plate, making it an elegant and unforgettable start to the festive dinner.

Ingredients (14)

Servings:
6
  • Parsnip 500 g
  • Pear 2.2 szt.
  • Onion 1.3 szt.
  • Garlic 2 ząbki
  • Masło klarowane 2 łyżki
  • Vegetable broth 1000 ml
  • 30% cream 150 ml
  • Almond flakes 50 g
  • Dried cranberries 50 g
  • Rapeseed oil 75 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • Pieprz biały mielony 2 szczypty
  • Nutmeg 2 szczypty
  • ✨ Opcjonalne
  • Fresh thyme 0.1 pęczków
💰 Szacowany koszt dania: ~35.18 PLN (5.86 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Prepare all the vegetables and fruits. Wash the parsnip and pears thoroughly, peel them with a vegetable peeler, and then cut them into cubes about 1.5 cm on each side. Peel the onion and chop it into small cubes. Peel the garlic cloves and finely chop them or press them through a garlic press.

Ingredients: Parsnip, Pear, Onion, Garlic
Use a stable cutting board and a sharp chef's knife. Evenly cutting the ingredients will ensure they cook evenly. After peeling the pear, they may darken - if you prepare them in advance, drizzle them with a little lemon juice.

Cooking the soup

2

In a large pot with a thick bottom (capacity about 3-4 liters), 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 occasionally with a wooden spoon, until the onion becomes soft, translucent, and glassy. Be careful not to brown it. In the last minute of cooking, add the chopped garlic and sauté briefly, just until the aroma is released.

Ingredients: Masło klarowane, Onion, Garlic
A pot with a thick bottom prevents the ingredients from burning. Sweating the onion, rather than browning it, is key to achieving a delicate, sweet flavor and a light color for the soup. Cooking the garlic for too long will make it bitter.
3

Add the chopped parsnip and pear to the sautéed onion with garlic. Mix everything well so that the vegetables and fruit are coated with butter. Slightly increase the heat and sauté everything for another 5 minutes, stirring occasionally. This step will help to bring out the depth of flavor from the ingredients.

Ingredients: Parsnip, Pear
Sautéing the parsnip and pear before adding the broth is a caramelization process that will enhance the final flavor of the soup. Do not skip this step.
4

Pour the contents of the pot with hot vegetable broth. The broth should completely cover the vegetables. 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. The soup is ready when the parsnip is completely soft - check this by piercing a piece with a fork. It should go in without any resistance.

Ingredients: Vegetable broth
Using hot broth speeds up the cooking process. Simmering prevents rapid evaporation of the liquid and allows the flavors to meld gently.

Preparation of toppings

5

While the soup is cooking, prepare the toppings. In a small, dry skillet (without oil) heated over medium heat, add the almond flakes. Toast them for 2-3 minutes, shaking the skillet or stirring frequently, until they turn golden and start to smell nutty. Immediately transfer them to a cold plate to stop the toasting process and prevent burning.

Ingredients: Almond flakes
Almonds burn very quickly, so don't leave the pan! Leaving them on a hot pan after removing from the heat will cause them to continue roasting and they may become bitter.
6

Prepare cranberry oil. In a small saucepan, place canola oil and dried cranberries. Heat on very low power for about 5-7 minutes. The oil should not boil, just get very warm. You will notice the cranberries starting to swell and release their beautiful red color into the oil. Remove the saucepan from the heat and let it cool for a moment. Then strain the oil through a fine sieve into a small bowl, gently pressing the fruit with a spoon to extract as much flavor and color as possible.

Ingredients: Dried cranberries, Rapeseed oil
It is crucial to heat the oil very gently – too high a temperature will burn the cranberries and ruin the flavor. The cranberries that remain in the sieve can be used, for example, in a salad or oatmeal.

Finishing the soup

7

When the vegetables in the soup are soft, remove the pot from the heat. Use an immersion blender and blend the soup directly in the pot until it is perfectly smooth and velvety. Move it up and down to incorporate all the ingredients under the blades. Blend for about 2-3 minutes until there are no lumps.

If you don't have an immersion blender, transfer the soup in batches to a standing blender jug. Remember not to fill the jug more than halfway and to leave a small opening in the lid for steam to escape (cover it with a cloth to avoid burns). Hot soup increases in volume rapidly while blending.
8

Place the pot with the blended soup back on low heat. In a small bowl, mix the cream with a few tablespoons of hot soup (this is called tempering the cream), then pour the tempered cream into the pot, stirring vigorously. Season the soup with salt, freshly ground white pepper, and a pinch of grated nutmeg. Heat for another 2-3 minutes, without bringing it to a boil. Taste and add more seasoning if necessary.

Ingredients: 30% cream, Salt, Pieprz biały mielony, Nutmeg
Tempering cream prevents it from curdling in hot soup. Never pour cold cream directly into boiling dishes. After adding the cream, do not cook the soup anymore, just heat it up.

Serving

9

Ladle the hot soup into deep bowls or soup cups. Decorate each serving by drizzling a few drops of the prepared cranberry oil on top - you can do this with a teaspoon, creating artistic splashes. Then generously sprinkle with toasted almond flakes. Optionally, to add freshness and color, place a small sprig of fresh thyme in the center of each serving. Serve immediately.

Ingredients: Almond flakes, Fresh thyme
It's best to serve the soup in warmed bowls, which helps maintain the temperature for longer. Add the toppings just before serving to keep the almonds crunchy.

Fun Fact

💡

Parsnip was one of the staple vegetables in Europe, much like potatoes are today, until the 18th century when potatoes became widely popular. Due to its natural sweetness, before the widespread use of cane sugar, parsnip was used to sweeten jams and cakes.

Best for

Kolacja Wigilijna Elegancka przystawka na przyjęciu Jesienny lub zimowy obiad Uroczystość rodzinna

Tips

🍽️ Serving

Serve the soup very hot, in deep, preferably white bowls, which will beautifully highlight the color of the soup and its toppings. Cranberry oil is best added just before serving, creating artistic patterns on the surface of the soup with a teaspoon or a bottle with a thin dispenser. The soup pairs perfectly with homemade garlic croutons, cream puffs, or a piece of crispy baguette.

🥡 Storage

Soup (without additions) can be stored in the refrigerator in a tightly sealed container for up to 3 days. When reheating, do so over low heat, stirring frequently and not allowing it to boil, to prevent the cream from curdling. Additions (almonds, oil) should be stored separately at room temperature and added to each portion fresh after reheating the soup.

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