Label
All
0
Clear all filters

Elisabeth Luard

Spiced parsnip and pear soup

Rate this recipe

banner
Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
A Cook’s Year in a Welsh Farmhouse
A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

  • About

A simple, fresh-flavoured soup, meatless as is proper for the fasting supper of Christmas Eve. The grown-ups can sip it from bowls while the children decorate the tree. The sweetness and earthiness of the parsnips is balanced by the sharpness of the wine and the delicacy of the pears.

Ingredients

  • 1 kg parsnips, peeled and chunked
  • Short piece of cinnamon stick
  • 2–3 cardamom pods

Method

Put the parsnips in a pan with the cinnamon and cardamom. Add the wine and a litre of water, season with a little salt and pepper, then bring to the boil. Cover loosely and cook gently till the parsnips

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of


No reviews for this recipe

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title