From the kitchen of Dr. Jackie Gardner-Nix
- Butter for frying
- 1 medium onion chopped
- 1 celery stalk chopped
- 1 to 2 pears sliced
- 6 cups of chicken or vegetable stock
- 2 bags or 2 lbs parsnips peeled and chopped
- Bay leaf (optional)
- 1 teaspoon each of salt and cumin
- ½ teaspoon each of nutmeg and black pepper
- Evaporated milk or coconut milk (optional)
- Chopped fresh parsley (optional)
Melt butter in frying pan and stir in the onion, celery and pear and cook stirring till softened for about 5 minutes. Stir in the stock and add parsnips, and all the other ingredients except the parsley.
Cook until parsnips are tender.
Discard bayleaf.
Blend in a blender, using the stock to get the right consistency and then add enough of the evaporated milk (or coconut milk) to taste (optional).
Correct seasoning.
Heat and serve sprinkled with parsley, drizzling either a little of the evaporated milk (or coconut milk) in the centre of the soup bowl or half teaspoon of pear puree or apple butter, if available.
Enjoy!