- 2 pounds parsnips
- 1 pound carrots
- About 4 cups fat-skimmed chicken or vegetable broth
- 2 pounds ripe Comice pears
- About 1/3 cup crème fraîche or plain low-fat or nonfat yogurt
- About 1/3 cup minced fresh chives
- Salt and pepper
- calories 178
- caloriesfromfat 18 %
- protein 6.7 g
- fat 3.5 g
- satfat 1.9 g
- carbohydrate 31 g
- fiber 7.1 g
- sodium 72 mg
- cholesterol 6.6 mg
How to Make It
Peel parsnips and carrots. Cut into 1/2-inch chunks.
In a 4- to 5-quart pan, combine parsnips, carrots, and 4 cups broth. Bring to a boil over high heat; reduce heat, cover, and simmer until vegetables are tender when pierced, 15 to 20 minutes.
Meanwhile, peel and core pears. Cut into 1-inch chunks. Add to pan and stir until hot, about 2 minutes.
With a slotted spoon, transfer carrots, parsnips, and pears, in batches if necessary, to a blender or food processor. Whirl until smooth, adding enough cooking liquid to purée easily. Return to pan with cooking liquid and stir until steaming. If necessary, add more broth to thin to desired consistency.
Ladle soup into bowls. Garnish with crème fraîche and chives. Add salt and pepper to taste.