Roasted Parsnip, Pear and Apple Soup
Roasted parsnips, apples and pears:
1 lb. parsnips, peeled and chopped
Olive oil
Salt and Pepper
2 medium pears, peeled, cored and quartered
1 medium apple, granny smith, Honeycrisp or fuji, peeled, cored and quartered
Soup:
3 Tablespoons butter
1 rib celery, diced
1/4 cup onion, diced
4 cups chicken or vegetable broth
1 Bay leaf
1/2 teaspoon dried thyme leaves
1/3 cup heavy cream
Salt and freshly ground pepper
For Garnish:
Bleu cheese crumbles
Preheat oven to 425°F (regular bake setting).
Peel and cut parsnips in half, then cut the thinner bottom half lengthwise (unless thin).
Quarter the top part of the parsnips.
Scatter on a baking sheet, drizzle with olive oil, and season with salt and pepper.
Roast for 15 minutes.
Flip parsnips over, add quartered pears and apples.
Return to the oven and roast for another 15–20 minutes, or until parsnips are tender.
Transfer roasted parsnips, pears, and apples to a bowl.
In a large pot, melt butter over medium heat.
Add chopped celery and onion, cook for 3–4 minutes until onion is tender.
Add broth, bay leaf, thyme, and roasted parsnips, pears, and apples.
Bring to a boil, reduce heat to medium-low, and simmer for 20–30 minutes.
Puree the soup with a blender until smooth, starting on low speed.
Add heavy cream, stir to combine, and season with salt and freshly ground pepper to taste.
Serve garnished with bleu cheese.