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Winemaking
Pears are not only fruits perfectly suited for delicious wines, desserts, and jams. They are also a great addition to meats and even the main ingredient of savory dishes. If you're curious what you can conjure up with pears, we present a recipe for a perfectly creamy soup using this fruit. Cream of pear and parsley root soup is a simple yet intriguing combination of two flavors. The soup tastes delicious on its own as well as with almonds, pumpkin seeds, or even fish!
Recipe for Cream of Pear and Parsley Root Soup
Preparation:
Peel the parsley root and slice it into slices about 0.5–1 cm thick, then spread them on a baking sheet and place in an oven preheated to 180°C for 20 minutes. Meanwhile, finely dice the onion. Put 2 tablespoons of butter and the onion into a pot and sauté until translucent. Add thyme, Habanero, turmeric, and the pear, peeled, cored, and chopped. Sauté everything for another 5 minutes, stirring to prevent burning. Add the parsley root removed from the oven to the pot, then add stock or water. Season lightly with salt and pepper. Cook until tender, then blend, adding cream to achieve a creamy consistency. If the consistency is too thick, you can also thin the soup slightly with water. At this point, you can also season to taste. Place the almonds, croutons, or your favorite seeds in a dry pan and toast them gently over low heat. Finely chop the parsley leaves. Sprinkle the cream soup with these toppings once plated.
