Roasted Parsnip and Pear Soup Recipe

Photo by: Taste of Home In a large bowl, toss the parsnips with oil, nutmeg, salt and pepper. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 425° for 25 minutes. Stir in pears; bake 20-25 minutes longer or until parsnips are tender, stirring occasionally.

In a large saucepan, cook the leeks, celery and shallots in butter over medium heat for 4-6 minutes or until tender. Stir in the broth, maple syrup, bay leaf, thyme and parsnip mixture. Bring to a boil. Reduce heat; simmer, uncovered for 30 minutes.

Cool slightly. Discard bay leaf. In a blender, process soup in batches until smooth. Return all to pan. Stir in cream; heat through.

For garnish, in a large skillet, heat the butter, sugar, cumin and coriander until sugar is melted, stirring occasionally. Add pears; saute for 2-3 minutes or until crisp-tender. Arrange over servings of soup. Yield: 9 servings (2-1/4 quarts).