Pear, Pistachio, and Parsnip Soup

Gluten Free
Health score
7%
Pear, Pistachio, and Parsnip Soup
75 min.
4
258kcal

Suggestions


Are you looking to elevate your meal with a unique and delicious twist? Look no further than this delightful Pear, Pistachio, and Parsnip Soup! Perfectly blending flavors that dance on the palate, this soup is a celebration of seasonal ingredients that are both nourishing and comforting.

The natural sweetness of ripe Anjou pears harmonizes beautifully with the earthy tones of parsnips, creating a luxurious base for this soup. Combined with the rich creaminess of milk and a splash of white wine, each spoonful is a velvety experience that’s perfect for lunch or dinner. And let's not forget the delightful crunch of roasted pistachios sprinkled on top, which adds both texture and a nutty flavor that elevates the dish even further.

This gluten-free soup not only stands out for its flavor profile but also for its health benefits. With wholesome ingredients like garlic and a hint of spice from dried red Thai chile, it offers a vibrant twist that will impress your guests or simply warm you after a long day. Ready in just 75 minutes, this dish easily serves four, making it ideal for sharing.

Whether you’re hosting a gathering or simply treating yourself to a cozy night in, our Pear, Pistachio, and Parsnip Soup is the perfect choice. Get ready to indulge in a comforting bowl of flavor that’s sure to become a favorite in your recipe collection!

Ingredients

  •  anjou pear diced ripe peeled
  • tablespoon butter 
  • 3.5 cups chicken broth 
  •  garlic clove sliced
  • cup milk 
  • ounces parsnips peeled sliced
  • 0.8 cup roasted salted
  • servings salt and pepper 
  •  thai chile dried red
  • 0.5 cup wine 
  • 0.3 cup onion diced yellow

Equipment

  • bowl
  • sauce pan
  • blender
  • immersion blender

Directions

  1. Add the butter to a medium-sized saucepan set over medium heat. When the butter melts, add the onion, and garlic. Cook until onions are translucent but not brown, three to five minutes.
  2. Add the parsnips, pears, 1/2 cup of the pistachios, and the wine. Cook, stirring occasionally, until the wine has almost evaporated, about eight minutes.
  3. Add the broth, milk, and red chile. Turn heat to high and bring to a boil. Then reduce heat to maintain a simmer, and cook until the parsnips are very soft, 45 minutes to an hour.
  4. Puree the soup either by carefully blending batches of it in a blender or by using an immersion blender. Taste the soup, and season to taste with salt and pepper. The pistachios will bring a lot of salt to the soup, so be careful. Divide soup between four bowls.
  5. Garnish with remaining pistachios.

Nutrition Facts

Calories258kcal
Protein23.81%
Fat27.01%
Carbs49.18%

Properties

Glycemic Index
62.19
Glycemic Load
9.43
Inflammation Score
-5
Nutrition Score
14.830869633219%

Flavonoids

Cyanidin
1.83mg
Malvidin
0.02mg
Catechin
0.47mg
Epigallocatechin
0.53mg
Epicatechin
3.51mg
Epicatechin 3-gallate
0.02mg
Epigallocatechin 3-gallate
0.15mg
Hesperetin
0.12mg
Naringenin
0.11mg
Apigenin
0.01mg
Luteolin
0.03mg
Isorhamnetin
0.94mg
Kaempferol
0.09mg
Myricetin
0.04mg
Quercetin
4.16mg

Nutrients percent of daily need

Calories:258.31kcal
12.92%
Fat:7.34g
11.29%
Saturated Fat:3.57g
22.31%
Carbohydrates:30.08g
10.03%
Net Carbohydrates:24.27g
8.83%
Sugar:16.13g
17.92%
Cholesterol:46.9mg
15.63%
Sodium:1032.98mg
44.91%
Alcohol:3.09g
100%
Alcohol %:0.77%
100%
Protein:14.56g
29.12%
Manganese:0.54mg
27%
Vitamin B6:0.5mg
25.04%
Phosphorus:233.33mg
23.33%
Fiber:5.81g
23.23%
Vitamin B1:0.35mg
23.14%
Selenium:15.73µg
22.47%
Vitamin B2:0.35mg
20.68%
Vitamin C:16.74mg
20.29%
Potassium:660.49mg
18.87%
Vitamin B3:3.67mg
18.35%
Vitamin K:17.41µg
16.58%
Calcium:123.47mg
12.35%
Magnesium:48.55mg
12.14%
Folate:47.37µg
11.84%
Zinc:1.7mg
11.32%
Copper:0.21mg
10.53%
Vitamin B12:0.6µg
10.05%
Vitamin B5:1mg
10.03%
Vitamin E:1.21mg
8.08%
Iron:1.02mg
5.69%
Vitamin D:0.85µg
5.66%
Vitamin A:221.89IU
4.44%