2 Bartlett pears, peeled, cored and diced into large pieces
1/2 lb. parsnips, peeled and diced into large pieces
3 cloves garlic
6 c. chicken or vegetable stock
1 Yukon gold potato, peeled and diced
4 sprigs of thyme
1/4 c. butter
1/2 large onion, chopped
salt and freshly ground pepper
For the salsa:
1 Tbsp. lemon juice
salt and pepper to taste
1 tomato, peeled, seeded and chopped
1 Bartlett pear, peeled, cored and finely diced
1/2 large red onion, finely diced
1 tsp. fresh tarragon, chopped
2 Tbsp. olive oil
Preheat oven to 400°F/205°C.
In a roasting pan, add 2 Tbsp. olive oil, pears, parsnips and garlic. Place in the preheated oven to roast for 30 minutes or until golden.
Remove pan from the oven and deglaze with the chicken stock. Transfer contents to a stock pot and add the potatoes and thyme sprigs.
Bring the soup to a boil and reduce to a simmer for 20 - 30 minutes.
While the soup is simmering make the salsa. In a small bowl, place the lemon juice, salt, pepper, tomato, pear, red onion and tarragon and mix well. Stir in the olive oil and reserve until service.
The soup is ready when the vegetables are tender. Blend the soup in a processor until smooth and creamy. Pass the soup through a medium strainer and reheat.
Serve in a bowl garnished with the tomato and pear salsa. If you are short on time, garnish with a simple pear slice.