Belle Isle School of Cookery
Lisbellaw
Enniskillen
County Fermanagh
Northern Ireland
BT94 5HG

Tel: +44 (0)28 6638 7231
Fax: +44 (0)28 6638 7261

info@irish-cookery-school.com

www.irishcookeryschool.com

Pear & parsnip soup

Serves 6

Ingredients

50g/2 oz butter
1 onion, finely chopped
2 carrots, peeled and thinly sliced
800g/1 lb 12 oz parsnips, peeled and sliced
50g/2 oz peeled and grated fresh ginger
Zest of one orange
2 ripe fresh pears/1 tin
225ml/8 floz fresh orange juice
1 tsp coriander seeds, crushed
1.4 lt/ 2 ½ pt chicken/vegetable stock
Sour cream, to serve
Fresh tarragon to garnish

Method

• Heat the butter in a large saucepan over a medium heat. Add the onion with a pinch of salt and stir, allow to cook for 2-3 minutes. Add the parsnips, pears, carrots, ginger, coriander seeds and orange zest. Stir well and cook for 2-3 minutes then add the stock. Turn up the heat and bring to the boil. Reduce the heat and simmer with a lid on for 25-30 minutes or untill the vegetables are very tender.
• Blend the soup in batches in a blender or food processor until very smooth.
• Return the soup to the pan and add the orange juice. Add salt and pepper to taste. It may be necessary to add a little water if the soup is thicker than you would like it to be. Serve hot with sour cream and fresh tarragon.