Ingredients
1-1/2 pounds parsnips, peeled and coarsely chopped (about 4 cups)2 tablespoons olive oil3/4 teaspoon ground nutmeg1/4 teaspoon salt1/8 teaspoon pepper3 medium pears, peeled and chopped1/4 cup butter, cubed3 medium leeks (white portion only), thinly sliced2 celery ribs, chopped3 shallots, chopped6 cups chicken broth1/4 cup maple syrup1 bay leaf1 teaspoon minced fresh thyme1/2 cup heavy whipping creamTOPPING:2 tablespoons butter2 medium pears, thinly sliced2 teaspoons brown sugar1/8 teaspoon ground cumin1/8 teaspoon ground coriander
Preparation
Preheat oven to 425°. Place parsnips in a greased 15x10x1-in. baking pan; toss with oil, nutmeg, salt and pepper. Roast 25 minutes. Stir in pears; roast 15-20 minutes longer or until tender, stirring occasionally.
In a Dutch oven, heat butter over medium-high heat. Add leeks, celery and shallots; cook and stir 4-6 minutes or until tender. Stir in parsnip mixture, broth, maple syrup, bay leaf and thyme. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes. Remove from heat; cool slightly.
Remove bay leaf from soup. Process soup in batches in a blender until smooth; return to pan. Stir in cream; heat through.
For topping, in a large skillet, heat butter over medium-high heat. Add remaining ingredients; cook and stir 2-4 minutes or until pears are crisp-tender. Top servings with sliced pears.
