Sunday Soups ~ Parsnip & Pear Soup with Fried Sage
This delicious soup comes from one of my favorite cookbook authors, Mickey Trescott. Her cookbook, The Autoimmune Paleo Cookbook was my bible and main source of cooking inspiration as I began my healing journey with Hashimoto's Thyroiditis. Mickey's book was my introduction to cooking and eating real and wholesome foods. It has forever changed my life and I am so grateful to her and the many others who are leading the way in taking back our health through food.
Parsnip & Pear Soup with Fried Sage
by Mickey Trescott of The Autoimmune Paleo Cookbook
Please use organic!
- 3 tablespoons solid cooking fat (I used Kerrygold Irish butter)
- 1 large yellow onion, chopped
- 2-inch piece ginger, peeled and minced
- 2 cloves garlic, minced
- 4 cups bone broth
- 2 pounds parsnips, chopped into 1½-inch chunks
- 1 large, firm pear, cored and chopped into 1½-inch chunks
- ½ teaspoon sea salt
- ¼ cup chopped fresh sage
- Heat 1 tablespoon of the solid cooking fat in a heavy-bottomed pot over medium heat. When the pot is warm and the fat has melted, add the onion and cook, stirring occasionally, for 8 minutes. Add the garlic and ginger, and cook, stirring, for another couple of minutes, or until fragrant.
- Add the bone broth and parsnips, bring to a boil, turn down to a simmer, and let cook, covered, for 10 minutes.
- Add the pear and salt and let cook for another 5-10 minutes, until the parsnips and pear are just soft.
- Meanwhile, heat the rest of the solid cooking fat in a small skillet on medium-high heat. When the pan is hot and the fat has melted, add the fresh sage and fry for about 5-10 minutes, stirring and flipping the sage. The sage is finished cooking when it no longer bubbles and has absorbed most of the oil in the pan; they should be fairly crispy.
- Blend the soup on high to create a thick puree, add salt to taste if needed, and serve garnished with fried sage.
Keeps in the fridge for about a week and freezes well.