Alice Zaslavsky’s parsnip and pear soup with cheesy toast tops offers a delightful twist on classic French onion soup. This midweek meal combines affordable root vegetables with sweet pears, creating a velvety dish topped with crunchy, cheesy croutons.
A Quick Shortcut for Root Vegetables
Parsnips, swedes, and celeriac are often relegated to slow braises due to their fibrous texture. However, Zaslavsky suggests grating them coarsely or using a food processor to break down fibers before cooking, saving time while retaining flavor. This technique works well for soffritto and mirepoix when pressed for time.
Enhancing Flavor with Liquids
When cooking quickly, every liquid should contribute to the dish’s taste. Instead of water, use stock, juice, or even preserve liquid for sweetness. For tang, add vinegar, wine, or cider, cooking off the alcohol. For extra savoriness, try pickle brine or kimchi juice, but add them near the end to preserve brightness.
Adding Crunch to Creamy Soups
Grating and simmering removes texture, so Zaslavsky recommends serving creamy soups with crunchy toppings. Her cheesy mustardy gratin toasts turn a bowl of soup into a satisfying meal. The retro combination of parsnip and pear is ripe for revival, with sweetness enhanced by bubbling cheese.
Make-Ahead Tips
For convenience, prepare the soup a day in advance and rub the bread. When ready, heat the soup and gratinate the croutons on a lined tray before topping each bowl. This saves time without sacrificing flavor.
Recipe: Grate Parsnip and Pear Soup with Cheesy Mustardy Gratin Toasts
Serves 4 (with extra for the freezer) | Prep: 15 min | Cook: 25 min
Ingredients
- 2 leeks
- 6 small to medium parsnips (about 650g)
- 2 firm pears (about 450g), cored
- 20g butter (or 1 heaped tbsp)
- 2 tbsp olive oil, plus extra for drizzling
- 4 cloves garlic, roughly chopped
- 375ml dry cider
- ½ tbsp honey
- 500ml chicken or vegetable stock
- 2 bay leaves
- 1 star anise
- ¼ freshly grated nutmeg (or ⅛ tsp nutmeg powder), plus extra for finishing
For the cheesy mustardy toasts:
- 2 tbsp olive oil
- 1 tbsp seeded mustard
- ½ sourdough baguette, roughly torn into pieces
- 100g cheddar, coarsely grated
Method
- Split leeks lengthwise, rinse under running water, and remove dark green tops (save for stock). Finely slice pale green and white parts into half-moons, soak in a salad spinner, then spin dry.
- Coarsely grate parsnips and pears (no need to peel) using a food processor or box grater.
- In a heavy pot, heat butter and oil over medium heat. Add leeks, garlic, and a splash of water. Reduce heat to medium-low, cover, and cook for 10 minutes, stirring halfway.
- Once leeks are softened, add cider and cook on high for 5 minutes until alcohol evaporates. Stir in honey.
- Add grated parsnip, pear, stock, 500ml water, bay leaves, and star anise. Cover and cook until parsnip is tender (20-25 minutes).
- Remove bay leaves and star anise. Grate in nutmeg and blend with a stick blender until creamy. Season with salt and pepper.
- For the toasts, mix olive oil and mustard in a bowl. Add torn baguette and half the cheddar, tossing to coat.
- Preheat grill to 240°C (220°C fan). Ladle soup into heat-proof bowls. Top with bread mixture and remaining cheddar.
- Grill for 5-10 minutes until cheese melts and croutons are golden. Serve with extra nutmeg, olive oil drizzle, and salt flakes.
This soup pairs well with a crisp salad or crusty bread. Enjoy the comforting flavors of autumn with this easy, satisfying recipe.
