A guest post by Juliette Britton, with permission from Stephanie Izard.
Stephanie Izard, Top Chef winner and chef/owner of Girl and the Goat was featured in Daily Candy when her fabulous cookbook Girl in the Kitchen was released. The article featured one of her new recipes, Pear Pistachio Parsnip Soup (say that fast 10 times).
I made this soup last week, and it was a huge hit in our house (for those who are sensitive to milk, I replaced it with coconut milk and it was delish)!
I’m a huge fan of Stephanie Izard; not only can she whip up some amazing food, she is also dedicated to supporting local farmers and non-profit organizations.
We made this soup for a benefit for Nurture, and the crowds raved with appreciation. Thank you to Stephanie for allowing us to share it here:
– 1 tbsp. butter
– 1/3 c. yellow onion, diced
– 2 garlic cloves, sliced
– 8 oz. parsnips, peeled and sliced
– 2 ripe Anjou pears, peeled and diced
– ¾ c. roasted, salted pistachios
– ½ c. white wine
– 3½ c. chicken broth
– 1 c. milk
– 1 dried red Thai chile (it might be labeled “bird chile” in grocery stores)
In a medium soup pot, melt butter over medium heat. Add onion and garlic and sweat until translucent but not browned, 3-5 minutes.
Stir in parsnips, pears, and ½ c. pistachios. Add wine and simmer to reduce liquid by three-fourths (a.k.a. au sec — almost dry).
Add broth, milk, and chile and bring everything to a boil. Reduce heat and simmer until parsnips are very soft, about 1 hour.
Working in batches with a tabletop or immersion blender, puree soup. Garnish with remaining pistachios and serve.
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