Soup season has officially arrived!
4 teaspoons olive oil
3 cups chopped onions
3 cups peeled and chopped carrots
3 cups peeled and chopped parsnips
3 cups peeled and chopped Bosc pears
½ teaspoon of thyme
2 teaspoons salt
3 teaspoons brown sugar, packed
1 teaspoon ground cinnamon
½ teaspoon ground allspice
dash of cardamon
white pepper to taste
10 cups vegetable broth
rye croutons, optional
In a soup pot, warm the oil.
Add the onions, carrots, parsnips, pears, thyme, and salt and sauté on medium heat for about 10 minutes, until the onions are translucent.
Add the brown sugar, cinnamon, allspice, cardamon, white pepper, and broth
Cover and bring to a boil; then lower the heat and simmer for 20 minutes.
In batches in a blender, purée the soup. Reheat and serve.
Garnish with rye croutons.
Prepared, tried and tested Jennifer Nowicki
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