Fall is in the air.
Actually, it’s HERE. Physically here.
Fall is my very favorite season, as you know, other than the fact that it stands as the forerunner and sure sign of the bitter cold to come.
Aside from all that, the winter produce and shift from light summer delights enthralls me.
As does a super creamy and comforting hot soup.
Sweet and savory. You simply can do no wrong.
Pear Parsnip Soup
1 Tbs. butter (or coconut oil for a vegan version)
1 small shallot, thinly sliced
1 medium pear, chopped
1 large parsnip, peeled and chopped
sea salt and pepper
6 oz. sauvignon blanc white wine
1/4 cup heavy cream (or full fat coconut milk for a vegan version)
1 tsp. fresh lemon zest
1/4 tsp. freshly ground nutmeg
Melt the butter in a medium saucepan over medium heat. Add the shallot, pear, and parsnip. Cook until soft and golden brown. Add salt and a tiny bit of black or white pepper. Stir a few minutes more.
Add the white wine and bring to a boil. Then, reduce to a simmer and cook for about 5 minutes. Either transfer the mixture to a high speed blender or using an immersion blender, puree until super smooth.
Return to the pot and stir in the cream/coconut milk, lemon zest, and nutmeg.
Perfectly pleasing for this autumn evening.