Pear and Parsnip Soup

  • Serves: 2
  • Cook Time: 30 minutes
  • 0.5 cup Almond oil
  • 0.25 Vanilla bean split lengthwise
  • 4 tablespoon Unsalted butter
  • 0.5 cup Shallots, 1/4" diced
  • 4 cup Parsnips, 1/4" diced
  • 1 cup Celery root, 1/4" diced
  • 6 sprigs Rosemary
  • 2 cup Pear, 1/4" diced
  • 2 cup Dry white wine
  • 9 cup Chicken stock, preferably homemade
  • 0.5 cup Heavy cream
  • Apple cider vinegar
  • Kosher salt
  1. Prepare almond-vanilla oil for garnish. Place oil and vanilla bean in a small saucepan over medium heat. Bring to a temperature of 190 degrees, using a candy thermometer. Remove from the heat and allow to cool to room temperature. Cover and set aside to infuse at room temperature for 24 hours.
  2. Prepare the soup. In a medium stockpot, melt the butter over medium-low heat. Add the shallots and sweat for 2-3 minutes. Add the parsnip, celery root, and 4 sprigs of rosemary. Continue to sweat for 5-6 minutes. Add the pear, and continue cooking for 4-5 minutes. Add the white wine, increase heat to high, and reduce by half - to about 1 cup of liquid. Add the stock and bring to a boil, reduce to a simmer and cook for 45 minutes. Remove soup from the heat, and stir in the cream. Remove the rosemary, and transfer the soup to a blender. Blend on high speed until smooth. Place remaining 2 rosemary sprigs in a chinois or fine mesh strainer, and strain soup over it. Season to taste with the cider vinegar and salt, and reheat gently. Serve soup drizzled with almond-vanilla oil.