Pear and Parsnip Soup drizzled with Truffle Oil

Pear and Parsnip Soup

Growing up I was quite the picky eater, a trait I had picked up from my French grandfather whose dinner would consist of bread floating in sugared milk. I wasn’t quite at that level but trying to make me eat broccoli, peas, carrots and any type of seafood was a lost battle.
When I reached adulthood I started expanding my food horizon and (re)discovered all the things I had been missing out on. Last year it was the parsnip’s turn. I spotted this white looking carrot from the grocery shelf one day and realized I had never tried parsnip before. I did a quick search to see what recipe I could find that would use this ingredient. The recipe from Alexandra Cooks popped up and my eye instantly zoomed in on one of my top keywords: truffle oil. This was the deciding factor, we were having pear and parsnip soup with a drizzle of truffle oil that night! To this day this is still one of my favorite soups.

Pear and Parsnip Soup (with Truffle Oil drizzle optional) Recipe
Makes 4 servings

2 tbsp of unsalted butter
2 cups of diced onions
2 cups parsnips, peeled and roughly chopped (2 to 3 parsnips)
1 tbsp of fresh thyme or rosemary leaves
1 to 2 cups of pear, peeled and roughly chopped (1 to 2 pears)
1 cup of dry white wine
5 cups of chicken stock
1/2 cup half and half or cream
White balsamic vinegar
Truffle oil (optional, for drizzling, highly recommended!)


Melt the butter over medium-low heat in a medium pot, add the onions, a pinch of salt, and sweat for 2 to 3 minutes. Add the parsnip, rosemary, and pinch of salt and continue to sweat for 5 to 6 minutes. Add the pear and continue cooking for 4 to 5 minutes. Add the white wine, increase the heat to high, and reduce by half to about 1 cup of liquid (takes about 5 min).

Add the chicken stock and a pinch of salt. Bring to a boil, reduce to a simmer and cook for 45 minutes. Remove the soup from the heat, and stir in the half and half.

Transfer the soup to a blender or use an immersion blender (much less work), and purée on high speed until smooth.

When you are ready to serve, drizzle with truffle oil and add a few drops of white vinegar and some black pepper.

Serve immediately.

You can keep it in the fridge for a few days though you will need to add water as it will have thickened.

2 thoughts on “Pear and Parsnip Soup drizzled with Truffle Oil

  1. Making this for first course on Valentine’s day. Then scallops with a jalapeno jam sauced scallops and Main dish garlic potatoes, parmesan and prosciutto asparagus, and Lobster tails.

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