Creamy Parsnip Pear Soup (Printable)

A silky blend of parsnips and pears, enriched with cream and topped with crunchy walnuts.

# What You'll Need:

→ Vegetables & Fruit

01 - 1.1 pounds parsnips, peeled and chopped
02 - 2 ripe pears, peeled, cored, and chopped
03 - 1 medium yellow onion, chopped
04 - 2 cloves garlic, minced

→ Dairy & Broth

05 - 3 cups vegetable broth
06 - ½ cup heavy cream (or unsweetened coconut cream for dairy-free)
07 - 2 tablespoons unsalted butter

→ Seasonings

08 - ½ teaspoon ground nutmeg
09 - ½ teaspoon ground white pepper
10 - ½ teaspoon sea salt, plus more to taste

→ Toppings

11 - 1.75 ounces walnuts, roughly chopped and lightly toasted
12 - 1 tablespoon fresh chives or parsley, chopped (optional)

# Directions:

01 - Melt butter in a large pot over medium heat. Add chopped onion and minced garlic, sauté for 3 to 4 minutes until softened.
02 - Add chopped parsnips and pears to the pot. Cook for 5 minutes, stirring occasionally to combine flavors.
03 - Incorporate nutmeg, white pepper, and salt. Pour in the vegetable broth and bring the mixture to a boil.
04 - Reduce heat to a simmer, cover, and cook for 20 to 25 minutes until parsnips are very tender.
05 - Remove from heat and purée until smooth using an immersion blender or standard blender in batches.
06 - Stir in heavy cream. Taste and adjust seasoning with additional salt if necessary.
07 - Ladle soup into bowls and garnish with toasted walnuts and chopped fresh herbs before serving.

# Expert Advice:

01 -
  • It tastes fancy enough for dinner guests but takes barely an hour from start to finish.
  • The walnut topping gives you that satisfying crunch against silky soup, which somehow makes it feel less boring.
  • If you nail the cream swirl and herb scatter, it photographs like you've been doing this forever.
02 -
  • Don't under-cook the parsnips—they need to be almost mushy so they blend into silk, not grainy soup.
  • Taste before adding the cream, because once the cream is in, it's harder to adjust the seasoning properly.
  • Toast your walnuts the morning of or the night before—they stay crisp longer and won't go soggy from soup steam.
03 -
  • Use an immersion blender if you can—it's faster, easier to clean, and gives you more control over the texture than a countertop blender.
  • Cold soup is a travesty; always serve this in warmed bowls, and heat your cream gently so it doesn't break or get weird.

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