Roasted Parsnip and Pear Soup | MiNDFOOD Recipes

Name: Roasted Parsnip and Pear Soup | MiNDFOOD Recipes
Ingredients: 750g small parsnips (about 5); 2 onions, thickly sliced; 2 Beurre Bosc pears, peeled, cored and sliced in wedges; 1 tbsp fresh thyme leaves; 2 tbsp olive oil; 275g chilli speck or pancetta, chopped into 1cm pieces – leave out if making vegetarian version; 1 leek, trimmed, halved lengthways and thinly sliced; 2 stalks celery, chopped; 2 cloves garlic, crushed; 2 tbsp chopped sage leaves; 1 cup white wine; 2 litres chicken stock or vegetable is making vegetarian version; 2 bay leaves; 175g stilton, crumbled

www.mindfood.com

This rich and warming Roasted Parsnip and Pear soup is the ultimate cool-weather comfort food. Serve the soup with the roasted parsnips and stilton.

View full recipe on www.mindfood.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.mindfood.com.

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Ingredients

750g small parsnips (about 5)
2 onions, thickly sliced
2 Beurre Bosc pears, peeled, cored and sliced in wedges
1 tbsp fresh thyme leaves
2 tbsp olive oil
275g chilli speck or pancetta, chopped into 1cm pieces – leave out if making vegetarian version
1 leek, trimmed, halved lengthways and thinly sliced
2 stalks celery, chopped
2 cloves garlic, crushed
2 tbsp chopped sage leaves
1 cup white wine
2 litres chicken stock or vegetable is making vegetarian version
2 bay leaves
175g stilton, crumbled