Recipe Index
COMFORTS FROM THE COTTAGE TABLE
Begins on page 35
Parsnip-Pear Soup p.37
Makes 6 to 8 servings
1½ pounds parsnips, peeled and chopped into 1-inch pieces (approximately 4½ cups chopped)
2 tablespoons vegetable oil
1¼ teaspoons kosher salt, divided
¼ teaspoon ground black pepper
1⅓ pounds ripe but firm Bosc pears, peeled, cored, and chopped into 1-inch pieces (approximately 3½ cups chopped)
3 tablespoons unsalted butter
1 cup (¼-inch) chopped yellow onion
¾ cup (¼-inch) chopped celery
3 cloves garlic, minced
4 cups vegetable stock
½ cup water
½ teaspoon chopped fresh sage
½ teaspoon chopped fresh thyme
1 bay leaf
2 whole cloves
⅛ teaspoon ground nutmeg
¾ cup heavy whipping cream, plus more for serving
1 teaspoon Champagne vinegar
Garnish: chopped roasted and salted pistachios, fresh thyme leaves
1. Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
2. Add parsnips and oil to prepared pan; sprinkle with ½ teaspoon salt and pepper, stirring until well combined.
3. Bake until parsnips are almost tender, stirring occasionally, about 15 minutes. Stir in pears; bake until parsnips and pears are tender, 10 minutes more.
4. In a large Dutch oven, heat butter over medium heat. Add onion, celery, and garlic; cook, stirring often, until softened, 5 to 7 minutes. Add parsnip mixture, stock, ½ cup water, sage, thyme, bay leaf, cloves, nutmeg, and remaining ¾ teaspoon salt. Bring mixture to a boil; reduce heat to medium-low. Simmer, stirring occasionally, for 15 minutes. Discard bay leaf and cloves.
5. Working in batches, add soup mixture to the container of a blender; purée until smooth and return soup mixture toDutch oven. Stir in cream, cooking over medium heat just until heated through. Stir in vinegar.
Divide soup
