Creamy Parsnip and Pear Soup
Adapted from Reader's Digest.
Yield: 6 servings
1 tbsp/15mL Olive oil
2 Medium onions, minced
1 lb/450g Parsnips, minced
4 cups/1L Chicken broth
1 Pear, peeled, cored and cut into pieces
3/4 cup/180mL Plain yogurt
1 pinch Nutmeg
Salt and pepper to taste
In a heavy pan, heat the oil and sauté the onions and the parsnips on medium heat for a few minutes, stirring until the vegetables are tender.
Add the chicken broth and cook for 20 minutes on low heat. Add the pear pieces and cook for another 5 minutes.
Mix the preparation in a food processor until smooth. Return to the pan and add the yogurt. Reheat the soup for 2 minutes.
Salt and pepper to taste. Pour into bowls and sprinkle with a little ground nutmeg.