A couple weeks ago Joey said, “On the first really rainy fall day, let’s make soup together.” We had no idea it would be so long before it rained! But it finally did, and soup we did make!
Even better, I made soup and she made bread pudding. Jamie Oliver’s good old bread and butter pudding with a marmalade glaze and cinnamon and orange butter. *swoon*
I was in the mood for parsnips and pears, so I looked up recipes online and came up with a little bit of my own twist. It was SO good, you guys. So here’s the recipe.
- 2 lb parsnips (the trick to parsnips is to not be enticed by the big fat ones because the flesh of their big middles is bitter. Something my mother taught me)
- 3 bosc pears
- 1 large yellow onion
- 3 cloves of garlic
- 1 L chicken stock
- 1 can of coconut milk
- 2 T fresh thyme
- 2 t ginger
- 1 t cardamom
- olive oil
- salt and pepper
- candied ginger (I got mine at whole foods).
Preheat the oven to 375. Peel the parsnips and cut off their ends. Dice parsnips and onion and crush the garlic. Put them in a baking dish and season with salt, pepper, olive oil. Toss to coat. Bake for 20 – 30 minutes. When they are browned put them into a soup pot with peeled, diced pears and chicken stock. Cook on medium heat for 15 minutes or until the pears are softened. Add the thyme. Using an immersion blender or blending in sections, puree the soup. Add the coconut milk, ginger, and cardamom. Salt and pepper to taste.
Cut up the candied ginger into little pieces to sprinkle on top of the served soup.
Here we are on our way to the Jasiri fund raiser. (Nope, we’re not related!)