Pear, Parsnip and Celery Root Soup
Featuring WASHINGTON YAKIMA VALLEY PINOT GRIS
With the temperatures cooling off it's a perfect time to cook up an nice warming soup. This delicious soup utilizes the beauty of all that this lovely season has to offer.
1 tablespoon butter
1 tablespoon olive oil
1 med onion, diced
1 large parsnip, peeled & diced
1 cup celery root, peeled & diced (about 2 medium sized)
1 clove garlic, finely chopped
2 large pears, peeled, cored & diced
1 cup dry white wine
4 cups chicken stock
1 cup apple juice
salt & pepper to taste
1/4 teaspoon freshly grated nutmeg
1. Heat butter and olive oil in a large soup pot over low-medium heat. Add the onions and saute about 10 minutes or until the onions are translucent. Add the garlic, parsnips and celery root and saute another 5 minutes.
2. Add the wine and increase heat to bring the wine to a simmer. Simmer the wine for 6-7 minutes or until the wine has reduced by half. Add the chicken stock, apple juice and pears. Reduce the heat to a low simmer, partially cover the pot and simmer slowly for about 1 hour.
3. Season the soup with salt and pepper to taste, add the nutmeg and remove from heat. Allow the soup to cool, transfer to a blender and puree the soup. Note that it's very important to allow the soup to cool before blending and you may have to blend in batches depending on the size of your blender. A hand immersion blender would work well here too.
(Recipe from Madeline's Adaptations.com)