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.
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.
Creamy Parsnip Soup With Hazelnut and Pear (Dairy Free) https://www.earthfoodandfire.com/creamy-parsnip-soup/ November 1, 2017