STYLE

Parsnips meld with pear and yogurt in a creamy autumn soup

09/19/2012 03:14 EDT | Updated 11/19/2012 05:12 EST
The subtle sweetness of parsnips and pear with tart yogurt will certainly make this autumn soup a special starter at any dinner party.

Pear and Parsnip Soup

A dash of hazelnut oil adds flavour to this soup.

15 ml (1 tbsp) olive oil

2 medium onions, minced

500 g (1 lb) parsnips, peeled and minced

1 l (4 cup) chicken broth

1 Bartlett or Anjou pear, peeled, cored and cut into pieces

175 ml (3/4 cup) plain Greek yogurt

Salt and ground pepper, to taste

Pinch grated nutmeg

Hazelnut oil (optional)

In a heavy pan, heat olive oil and saute onions and parsnips over medium heat for a few minutes until vegetables are tender.

Add chicken broth and cook for 20 minutes over low heat. Add pear pieces and cook for another 5 minutes.

In a food processor, puree until smooth. Return to pan and add yogurt. Reheat soup for 2 minutes. Season with salt and pepper. Pour into bowls and sprinkle with a little grated nutmeg. Drizzle with hazelnut oil, if desired.

Makes 6 servings.

Nutritional information per serving: 160 calories; 5 g fat, 23 g carbohydrate; 8 g protein.

Source: IOGO Greko Plain.

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