Ingredients

• 500 g Parsnips
• 2 medium Ripe pears (e.g., Bartlett or Bosc)
• 1 large Yellow onion
• 2 pieces Garlic cloves
• 750 ml Vegetable broth
• 125 ml Heavy cream (35%)
• 2 tbsp Pure Quebec maple syrup
• 1 tbsp Unsalted butter
• 1 tbsp Olive oil
• 1 pinch Salt
• 1 pinch Freshly ground black pepper
• 1 pinch (grated) Nutmeg
• 2 for garnish (optional) Fresh thyme sprigs

Instructions

1. 1

   Peel and slice the parsnips. Peel, core, and dice the pears. Chop the onion and garlic.

2. 2

   In a large pot, melt the butter with olive oil over medium heat. Add the onion and sauté for 3-4 minutes until translucent.

3. 3

   Add the minced garlic and sauté for another minute until fragrant.

4. 4

   Stir in the chopped parsnips and pears. Sauté for 5 minutes, stirring occasionally.

5. 5

   Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes, or until the parsnips are very tender.

6. 6

   Remove the pot from the heat. Using an immersion blender (or a regular blender, in batches), blend the soup until very smooth.

7. 7

   Return the pot to low heat. Stir in the heavy cream, maple syrup, salt, pepper, and nutmeg. Mix well and heat for a few minutes without boiling.

8. 8

   Taste and adjust seasoning if necessary. Serve hot, garnished with a drizzle of maple syrup and a fresh thyme sprig if desired.