Vanilla Roasted Pear and Parsnip Soup w/ a Smoked Salmon Crostini
Prep Time:
Serves
Ingredients
Vanilla Roasted Pear and Parsnip Soup
- 5 lb parsnips, peeled and chopped
- 1 medium pears, peeled, cored and quartered
- 1+1 tsp vanilla extract
- 2 tbsp butter
- 2-3 ribs celery, diced
- 1/2 onion, diced
- 2 cups chicken broth, or vegetable broth
- 1 Bay leaf
- 2 sprigs thyme leaves
- 1/2 cup heavy cream
- Salt and freshly ground pepper
For garnish:
- Goat Cheese crumbles
- Candied walnuts or pecans
Smoked Salmon Crostini
- 1 baguette
- 4 oz smoked salmon or trout
- ½ cup sour cream
- ½ cup goat cheese
- 2 tsp chopped dill
- 1 tsp roughly chopped capers
- ¼ red onion, thinly shaved
- ¼ cucumber, sliced
- Olive oil
- Salt
- Pepper
Created By
Ankita Vaidya | Simmer & Spice | www.simmerandspice.ca | Instagram @simmer.spice | Email simmerandspice.ca@gmail.com
Directions
Vanilla Roasted Pear and Parsnip Soup
- Preheat oven to 425°F. Toss chopped parsnips and pears with some oil, salt, pepper, and vanilla extract. First roast the parsnips only for 15 min. Then flip them and add pears. Roast for another 15 min. Once the parsnips are tender, set aside in a bowl.
- In a pot, heat 2 tbsp butter. Add bay leaf, chopped onions, and celery. Saute for 3 to 4 minutes. Add thyme and chicken stock. When the stock comes fo a simmer, add roasted pear and parsnip pieces. Cook for 10 minutes.
- Blend the soup when cooled down. Transfer blended soup back to the pot and add cream and vanilla extract.
- Add salt and pepper as per requirement.
- Garnish the soul with nuts and goat cheese. Serve warm.
Smoked Salmon Crostini
- In a bowl, mix sour cream, goat cheese, dill, capers, salt, and cracked black pepper together.
- Slice the baguette thinly, brush with olive oil generously. Toast the baguette at 350°F for 5 to 7 minutes.
- Spread a generous amount of the cheese mixture on crostinis. Add a piece of cucumber, some smoked fish, and sliced red onions.
- Garnish with dill fronds.
- Serve cold.