finest* parsnip, pear and Wensleydale blue soup recipe

19 ratings Rate
  • Serves 4
  • 20mins to prepare and 30mins to cook
  • 437 calories / serving
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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.

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 Wensledale 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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  • Ingredients

  • 25g (1oz) 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 (2 1/2oz) finest* Wensleydale blue, crumbled
  • 150ml (5fl oz) single cream or milk
  • 50g (20z) finest* root vegetable crisps, to serve
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  • Energy 1827kj 437kcal 22%
  • Fat 26.6g 38%
  • Saturates 13.4g 67%
  • Sugars 25.1g 28%
  • Salt 3.5g 58%

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

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