Ingredients

• 500 g Parsnips
• 2 medium Pears (Bartlett or Bosc type)
• 1 small Onion
• 2 cm piece Fresh ginger
• 1 pod Star anise
• 750 ml Vegetable broth
• 100 ml Heavy cream (optional)
• 1 tablespoon Butter
• 1 tablespoon Olive oil
• to taste Salt
• to taste Black pepper
• 50 g Walnuts (for garnish)
• 2 tablespoons Sugar (for garnish)
• 1 tablespoon Water (for garnish)
• 1 pinch Pinch of salt (for garnish)

Instructions

1. 1

   In a large pot, heat butter and olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.

2. 2

   Add chopped parsnips and pears. Cook for 5-7 minutes, stirring occasionally.

3. 3

   Stir in grated ginger and star anise pod. Pour in vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until parsnips are very tender.

4. 4

   While the soup simmers, prepare the caramelized walnuts: In a small non-stick pan, combine sugar and water. Heat over medium heat until sugar dissolves and turns amber. Add chopped walnuts and a pinch of salt, stirring quickly to coat. Spread on parchment paper to cool and harden. Break into small pieces.

5. 5

   Remove the star anise pod from the soup. Using an immersion blender, blend the soup until very smooth. Alternatively, transfer to a regular blender (carefully, in batches).

6. 6

   Return the puréed soup to the pot. Stir in heavy cream (if using). Season with salt and black pepper to taste. Heat gently without boiling.

7. 7

   Ladle the hot soup into bowls. Garnish generously with caramelized walnut crumble. Serve immediately.