Pear and Parsnip Soup

A tasty delight, just right for winter!


500g parsnips, peeled and chopped
2 pears, peeled and chopped (cores removed)
4 cups Chicken Stock
salt and pepper
pinch of nutmeg
1 cup cream
1/4 cup sherry


Cream, whipped lightly
Tasmanian Truffled Olive Oil
Shaved fresh truffle


  • Add the parsnips and pears to the stock with the salt, pepper and nutmeg, and boil until parsnips are tender.
  • Puree in a blender and add the cream and sherry.
  • Microplane some fresh truffle into the mix, after it has been blended. Don’t cook the truffle – just heat through at the end.


To serve: Reheat and garnish with the lightly whipped cream, some shaved fresh truffle and a drizzle of Tasmanian Truffled Olive Oil.
We recommend a minimum of 10 grams per person, to get that real truffle sensation.

Buy Ingredients