Gorgonzola, Parsnip and Pear Soup

  • Serves4
  • DifficultyEasy
750g parsnips, peeled and roughly chopped
1 large onion, peeled and cut into 8
3 cloves garlic, peeled
3 pears, peeled, cored and quartered
½ tbsp fresh thyme leaves, plus extra to serve
50g butter, cubed
1.2L vegetable stock
200g Gorgonzola Dolce or 125g Piccante, plus extra to serve
100ml cream
50g walnuts, crushed
Salt and pepper

Preheat oven to 190°C.

Place parsnips, onion, garlic, pears and thyme on a large baking tray and dot over the butter.

Bake in the oven for 20 minutes, turning at intervals to keep the vegetables coated in butter. Pour over a ladleful of stock and cook for a further 5-10 minutes until the parsnips are tender.

Place vegetables in a blender along with the stock, Gorgonzola and cream. Blend to a smooth purée.

Transfer to a large saucepan and heat through. Stir through the cream and season to taste.

Serve ladlefuls of soup, topped with walnuts, thyme, pepper and crumbled Gorgonzola.

Recipe courtesy of Gorgonzola

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