Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Tesco Finest parsnip, pear and Wensleydale blue soup recipe

23 ratings

The sweet and savoury combination in this unique soup recipe will have you rethinking how indulgent a soup can be. A touch of milk or single cream takes it to the next level, while a scattering of vegetable crisps add a little texture. 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

If you don't have any pears, try using apples

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

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 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.