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.