Tesco Finest parsnip, pear and Wensleydale blue soup recipe

19 ratings

See method

  • Serves 4
  • 20mins to prepare and 30mins to cook
  • 437 calories / serving

Ingredients

  • 25g butter
  • 700g (1.5lb) parsnips, peeled, trimmed and roughly chopped
  • 1.3 (2.2pt) litres chicken or vegetable stock
  • 2 large, firm-but-ripe pears, peeled, cored and chopped
  • 75g Tesco Finest Wensleydale blue, crumbled
  • 150ml (5fl oz) single cream or milk
  • 50g Tesco Finest root vegetable crisps, to serve

Each serving contains

  • Energy

    1825kj
    437kcal
    22%
  • Fat

    27g 38%
  • Saturates

    13g 67%
  • Sugars

    25g 28%
  • Salt

    3.5g 58%

of the reference intake
Carbohydrate 40.8g Protein 10.1g Fibre 12.4g

Method

  1. Heat the butter in a large pan and add the parsnip cubes. Toss the parsnip cubes in the butter for 2 minutes. Add the stock, bring up to the boil and simmer for 10 minutes. Add the chopped pears, season with freshly ground black pepper and cook gently for 20 minutes more.
  2. Cool for a few minutes, then blend the soup in a liquidiser or food processor until completely smooth. Return to the pan, stir in 50g Wensleydale blue cheese and the cream or milk. Reheat gently to melt the cheese. Pour the soup into bowls and top with the remaining crumbled cheese and a few vegetable crisps. 

Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.

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