Potato Parsnip Pear Soup with Smoked Gouda
Servings 10 people
Ingredients
- 1 Tbsp extra-virgin olive oil
- 1/2 cup shallots peeled and diced
- 5 cups low-sodium vegetable or chicken stock
- 4 cups peeled and chopped russet potatoes
- 1 1/2 cups peeled and chopped parsnips
- 1 1/2 cups peeled cored, and chopped ripe pears
- 1 1/2 tsp fresh thyme
- 1 Tbsp Dijon mustard
- 2 oz smoked Gouda
Instructions
- In large saucepan, heat oil over medium heat. Sauté shallots for 2 to 3 minutes. Add stock along with potatoes, parsnips, pear, and thyme. Bring to a boil, then simmer until potatoes and parsnips are fork tender, about 30 minutes. Remove from heat and purée with an immersion blender or in batches in a blender.
- Return to saucepan over medium heat; stir in mustard and smoked gouda until combined. Serve immediately.
Notes
Per serving: 98 calories; 3 g protein; 3 g total fat (1 g sat fat) 16 g total carbohydrates (6 g sugars, 2 g fiber); 364 mg sodium