Roasted Parsnip and Pear Soup with Toasted Hazelnut Sage Gremolata

Ingredients

• •1 tablespoon olive oil
• •1 medium onion, diced
• •3 cloves garlic, minced
• •4 large parsnips, peeled and chopped
• •2 ripe pears, cored and chopped
• •4 cups vegetable stock
• •1/2 cup heavy cream (optional)
• •1 teaspoon ground nutmeg
• •Salt and pepper to taste
• •1/3 cup hazelnuts, toasted and chopped
• •2 tablespoons fresh sage, finely chopped
• •1 tablespoon lemon zest

Instructions

1. 1

   Heat olive oil in a large pot over medium heat.

2. 2

   Add diced onion and minced garlic, and sauté until softened, about 5 minutes.

3. 3

   Add chopped parsnips and pears to the pot, stirring for 2-3 minutes.

4. 4

   Pour in the vegetable stock and bring to a boil. Then, reduce heat to low and simmer for 25-30 minutes, or until parsnips are tender.

5. 5

   Remove from heat and use an immersion blender to purée the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend.

6. 6

   Stir in heavy cream (if using), ground nutmeg, and season with salt and pepper to taste.

7. 7

   In a small bowl, combine toasted hazelnuts, chopped sage, and lemon zest to make the gremolata.

8. 8

   Serve the soup hot, garnished with a spoonful of hazelnut sage gremolata on top.