500 ml chicken stock 2 cup
6 – 8 medium parsnips, pared & sliced
1 pear, peeled, cored & sliced
salt & pepper to taste
Bring stock to boil. Add parsnips, lower heat and simmer for 30 minutes until parsnips are tender. Drain, reserve stock, puree parsnips and pear in a food processor. Add small amount of stock if needed. Add salt and pepper to taste. Serve hot.
Serves 4