1 C. Heavy Cream(or canned coconut milk, for dairy free)
Instructions
Preheat the oven to 425 degrees.
Toss the parsnips, pears, and garlic with 1½ T. Olive Oil and the coarse salt. Place on a baking sheet and roast in preheated oven for 25-30 minutes, or until lightly caramelized on top.
While the parsnips and pears are roasting, add the remaining 1½ T. olive oil to a stock pot and heat to medium/high. Add the onion, potato, and celery to the hot oil and saute for 2-3 minutes, until onions are translucent. Add the thyme and saute for another 30 seconds.
Add the chicken broth and roasted parsnips and pears to the stock pot and bring to a boil. Reduce to a simmer, cover, and let simmer for about 20 minutes, or until vegetables are very tender. Let cool slightly.
Puree the soup(in batches, if needed) in a blender or food processor(carefully! Soup will be hot!) for at least 1 minute per batch, so that the soup is silky smooth.
Pour pureed soup back into the pot and stir in the heavy cream. Bring back to a simmer over medium/high heat. Taste soup and adjust seasonings, if desired.
Garnish with blue cheese crumbles and thyme sprigs.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2015/02/23/roasted-pear-parsnip-soup/