Cream of Pear and Parsnip Soup - How to make better 'cream' soups
Cream of Pear and Parsnip Soup - and how to make better 'cream' soups.
The most important thing that I learned about soup making was from 'The Miller Howe', cook book (John Tovey, 'Miller Howe', Windermere), and it was this:-
Do it.
Now I use clingfilm, though I don't think its any better than before even though I can see into the pan, err to some extent
More soup tips for creamed soups, sorry:-
add a ladle of your soup to your milk or cream in a bowl and mix then add it to the simmering soup or the milk/cream may split.
Anyway after all that
Fancy a change to curried parsnip soup?
Well
A small bowl of this lovely pear and parsnip 'bisque' would make a fantastic starter especially if a your dinner guests are to have something salty, like gammon for their next course. Mmm yes it's a tad sweet. As you see from the picture (above) I placed slices of spring onion on top. which gave it a crunch, I had also thought about topping it with crumbled caramelised bacon too and I think that would be an improvement. Food is all about texture.
Ingredients and recipe:-
So in a pan on a low heat add butter and when melted soften chopped parsnips for fifteen minutes or so and then add sliced spring onions and gently stir, then add peeled pear pieces, stir around a bit for a few more minutes. Add chicken stock, some cider and some milk (as above) and season, add some of your fresh herbs. Liquidise and strain pushing the soup through a colander using the back of a ladle, Strain several times. Pears can be grainy in texture so check your soup and maybe sieve it again.
Drews ideas
I feel that.if it had a decent lump of creme fresh in the middle with spring onions and bacon it would be better presented.
Or if I had made it with the stock from a ham hock and let it set, it would of made an amazing terrine.
With a soft fruit a soup for desert?