Pear and Parsnip Soup

Pear and Parsnip Soup
A tasty delight, just right for winter!
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  1. 500g parsnips, peeled and chopped
  2. 2 pears, peeled and chopped (cores removed)
  3. 4 cups Chicken Stock
  4. salt and pepper
  5. pinch of nutmeg
  6. 1 cup cream
  7. 1/4 cup sherry
  1. Cream, whipped lightly
  2. Tasmanian Truffled Olive Oil
  3. Shaved fresh truffle
  1. Add the parsnips and pears to the stock with the salt, pepper and nutmeg, and boil until parsnips are tender.
  2. Puree in a blender and add the cream and sherry.
  3. Microplane some fresh truffle into the mix, after it has been blended. Don't cook the truffle - just heat through at the end.
  1. To serve: Reheat and garnish with the lightly whipped cream, some shaved fresh truffle and a drizzle of Tasmanian Truffled Olive Oil.
  2. We recommend a minimum of 10 grams per person, to get that real truffle sensation.
Tamar Valley Truffles