HOME > Chowhound > Home Cooking >
Are you making a specialty food?
TELL US

Wanted: Caramelized pear and parsnip bisque

f
fishydish Aug 19, 2009 09:56 AM

The chef at my University Club does the most amazing soups at all times of year and I faithfully get a cup every time I'm there. Today, however, I had a soup so incredible that I can't NOT try to recreate it at home. However, I don't have a lot of soup experience. After running a number of searches for pear and parsnip bisques or other similar combinations, I didn't come up with much that looked appetizing.

Does anyone here have a recipe for a parsnip bisque that they've enjoyed and that I can use as a springboard?

  1. Gooseberry Aug 19, 2009 11:20 AM

    I know this isn't what you're after, but I make a great zucchini, pear and ginger soup. If the pears are ripe, IMO, you wouldn't need to caramelise them; just add fifteen minutes before the end, cubed, and they'll dissolve into the soup.

    4 Replies
    1. re: Gooseberry
      f
      fishydish Aug 25, 2009 05:47 AM

      Ginger and pear sounds really interesting! I'm always open to a new delicious recipe. :)

      1. re: fishydish
        Gooseberry Aug 26, 2009 09:34 AM

        my favourite new soup of the year (and there have been several), from TASTE magazine:
        Zuchhini, Pear and Ginger Soup
        Serves 3 as a starter; 2 as big bowls

        1 small onion, diced (I used half onion, half leek)
        1.5cm piece of ginger, peeled and finely chopped
        2 small, ripe pears, peeled, cored and roughly chopped
        350g zucchini, trimmed and sliced into 3mm rounds
        1 1/2C vegetable stock
        100ml cream
        shavings of gruyere or pecorino to serve

        So simple, so good. Saute the onion until soft but not coloured in a pot with half butter, half olive oil. Add the ginger, zucchini and pears, and saute further, until zucchini is soft but still brightly green. Add the stock, and simmer for about 8 minutes, until the pear chunks are soft. Blend with stick blender, add cream, bring back to to boil and season with salt and pepper. Serve with a drizzle of olive oil and the cheese shavings.

        Try not to fall into the pot while this is cooking - smells sooo good! Also is a genuine 30-minute recipe, which is very convenient.

        1. re: Gooseberry
          MMRuth Aug 26, 2009 09:35 AM

          That sounds fabulous ... thank you.

          1. re: MMRuth
            Gooseberry Aug 27, 2009 02:46 AM

            oh, it is. Only wish I could claim to have invented it!

    2. s
      sparkareno Aug 19, 2009 04:32 PM

      Just last weekend I made a delicious carmelized pear soup that had sage in it (you need to put more than the recipe). I don't know why you couldn't throw some parsnips in the mix. I got it on the Food Network website & it is a Michael Chiarello recipe...just search for Pear Soup.

      1 Reply
      1. re: sparkareno
        f
        fishydish Aug 25, 2009 05:46 AM

        Thanks, got it!

      2. s
        silverhawk Aug 25, 2009 01:06 PM

        if you follow the gross outlines of similar soups it seems likely to be something such as this modification of the way we make squash soup.

        --cook out 2 chopped leeks and 1 carrot in a little bit of oil/butter
        --add chopped parsnips and lightly brown if they will (maybe 4-6 cups)
        --maybe deglaze with pear spirits
        --add 4 c chicken stock and simmer
        --add carmelized pears, eg 3
        --puree
        --add 1/2-1 c cream

        besides s/p, might add thyme to the vegetable base and a bit of nutmeg to the simmering soup. depending on the sweetness of the pears either a bit of lemon or sugar to the simmer, too.

        i can vouch for the cousin squash soup, but, sorry, not this variation. perhaps a reasonable place to start if you don't get a tried/true recipe.

        1 Reply
        1. re: silverhawk
          greygarious Aug 26, 2009 11:44 AM

          I second silverhawk's roadmap, and I'll bet the soup is all done in one pot - first brown chopped pears in butter, remove and set aside, add oil and the leeks/onion, carrot and proceed as above. Also take note that in general, parsnips are the mellowest and sweetest when spring-dug after overwintering in the cold ground. So good as your chef's creation is now, it might be even better next May.

        2. c
          crafteeidea Aug 25, 2009 03:04 PM

          I have a recipe for Spiced Parsnip and Apple Soup. This soup is served hot. It doesn't look like a bisque and the apple is not caramelized. It is grated into the soup during the last few minutes of simmering. In addition to the parsnip and apple - coriander and cumin seeds, cardamom pods, ground turmeric and ginger, garlic, onions, chicken stock and few other ingredients are called for. I got the recipe from "The Smart Cook Collection: Soup" published by DK Books. It would be fun to play around with this recipe to include some pear (either caramelized or not). You could also replace some of the chicken stock with cream to make it more of a bisque. The preparation steps are pretty basic. If you'd like, I could post the ingredients and the directions (in my own words).

          1. f
            fishydish Sep 25, 2009 07:44 AM

            Thank you everyone! I shall experiment and, if I find a method that tastes similar, report back.

            Show Hidden Posts