Not only is this velvety comfort food a treat, it makes a lovely gift when packed in an attractive jar, bundled in a linen napkin-lined box with crusty bread, extra pears, goat cheese and a bottle of the same Ontario VQA white wine you used in cooking. This recipe and photo are provided by Foodland Ontario, foodlandontario.ca
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Makes 6 servings
2 tbsp (25 mL) butter
3 ripe but firm Ontario bosc or bartlett pears, peeled and coarsely chopped (about 3 cups/750 mL)
2 Ontario parsnips, diced (about 1-1/2 cups/375 mL)
1/3 cup (75 mL) Ontario VQA medium dry white wine or apple juice
6 cups (1.5 L) chicken or vegetable broth
1 large Ontario Leek, white and light green parts only, sliced (about 2 cups/
500 mL)
2 Ontario yellow flesh potatoes, peeled and diced (about 2 cups/500 mL)
1 bay leaf
1/4 cup (50 mL) 35% Ontario whipping cream
Salt and freshly ground black pepper
1 pkg (113 g) Ontario goat cheese, crumbled (about 1/2 cup/125 mL)
Garnish: chopped fresh Ontario parsley, thinly sliced Ontario pear and cayenne pepper
In large skillet, melt butter over medium heat. Add pears and parsnips; cook, stirring occasionally, for about 10 minutes or until tender and caramelized. Add wine; reduce heat to low and cook, stirring to scrape up brown bits from pan, for about 2 minutes. Set aside.
Meanwhile, in large pot, heat broth over medium-high heat until boiling. Add leek, potatoes and bay leaf; return to boil. Cover, reduce heat and simmer for 12 to 15 minutes, until tender. Add pear mixture; cover, and simmer for 5 minutes. Discard bay leaf.
Using blender or immersion blender in pot, purée soup until smooth. Return to pot, if necessary. Stir in cream; season with salt and pepper to taste. Simmer over medium heat for about 5 minutes or until hot. (Soup can be refrigerated for up to 4 days; reheat until steaming before serving.)
Ladle into serving bowls; sprinkle with goat cheese. Garnish with parsley, pear slices and cayenne.
Tip: To freeze, cool soup and transfer to airtight container; freeze for up to 2 months. Thaw overnight in refrigerator. Reheat in large pot over medium heat, whisking well until smooth.
Nutritional Information:
1 serving
PROTEIN: 8 grams
FAT: 11 grams
CARBOHYDRATE: 33 grams
CALORIES: 267
FIBRE: 5 grams
SODIUM: 710 mg
