A few weeks ago, we posted a story about self-sufficient living on Mt Nicholas merino sheep station. Mt Nicholas Lodge’s co-host and cook, Adrienne McNatty, shared some of her favourite dishes, prompting a demand for one of her tasty recipes. So here it is: Adrienne’s Parsnip & Pear Soup. Enjoy!
Parsnip & Pear Soup
Ingredients
2 tablespoons butter
1 chopped onion
1 celery stalk
1 pear, peeled, cored & sliced
6 cups chicken stock
500 grams parsnips
1 bay leaf
1 teaspoon salt
1 teaspoon curry powder – if it’s strong, use ½ teaspoon
½ teaspoon black pepper
½ teaspoon nutmeg
1 can evaporated milk
blue cheese to taste
In a large saucepan, melt butter over medium heat. Stir in onion, celery & pear. Cook, stir until softened, approx 5 minutes. Stir in chicken stock, parsnip, bay leaf, salt, pepper, curry powder & nutmeg.
Cook for approx 20 minutes or until vegetables are soft. Discard bay leaf.
Puree soup until smooth & with blender running, pour in evaporated milk & blend until well combined.
Serve with basil pesto or crumbled blue cheese.
