Pear Parsnip Soup

Pear Parsnip Soup

1 Tbs. butter (or coconut oil for a vegan version)
1 small shallot, thinly sliced
1 medium pear, chopped
1 large parsnip, peeled and chopped
sea salt and pepper
6 oz. sauvignon blanc white wine
1/4 cup heavy cream (or full-fat coconut milk for a vegan version)
1 tsp. fresh lemon zest
1/4 tsp. freshly ground nutmeg

 

Melt the butter in a medium saucepan over medium heat. Add the shallot, pear, and parsnip.

 Cook until soft and golden brown. Add salt and a tiny bit of black or white pepper. 

Stir a few minutes more.

 

Add the white wine and bring to a boil. Then, reduce to a simmer and cook for about 5 minutes. 
Either transfer the mixture to a high-speed blender or using an immersion blender, puree until super smooth.

 

Return to the pot and stir in the cream/coconut milk, lemon zest, and nutmeg.

 

Perfectly pleasing for this autumn evening.