Silky smooth with a hint of pear and hazelnuts, this creamy parsnip soup is ideal for a fall inspired appetizer or meal.
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5 from 2 votes

Creamy Parsnip Soup With Hazelnut and Pear (Dairy Free)

Silky smooth with a hint of pear and hazelnuts, this lactose free creamy parsnip soup is ideal for a fall inspired appetizer or meal. #lactosefree #paleo #glutenfree #parsnip #soup
Course Soup
Cuisine Canadian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 140kcal
Author Markus Mueller | Earth, Food, and Fire

Ingredients

  • 3 lbs fresh parsnips peeled and rough chopper
  • 2 bartlett pears peeled and quartered
  • 1/2 spanish onion peeled and rough chopped
  • 1 stalk celery rough chopped
  • 1 clove garlic crushed
  • 1 bay leaf
  • 4 peppercorns
  • 1 spring fresh thyme
  • 1/4 cup crushed hazelnuts
  • 4 cups homemade chicken stock

Instructions

  • Peel and chop the parsnips, and other vegetables.
  • In a soup pot, heat some clarified butter or other fat, and cook the vegetables on low until the onions start to turn translucent.
  • Add the garlic, herbs, and hazelnuts to the soup pot and cook for 4-5 minutes.
  • Add the chicken stock to the creamy parsnip soup, and simmer on low for roughly 40 minutes with a cover on the pot.
  • Once the parsnip soup has simmered, all the vegetables and nuts should be nice and soft. Fish out the bay leaf and thyme.
  • Using a Vitamix, food processor or other blender, puree the creamy parsnip soup until completely smooth.
  • At this point season the soup with salt and white pepper.
  • Garnish the soup with crushed toasted hazelnuts, fresh pear, and celery leaves.

Notes

I love cooking with clarified butter, (which is lactose free). Clarified butter is however not considered to be paleo and as such if you want to make this parsnip soup paleo friendly, simply use coconut or olive oil instead.