Sous Vide Parsnip-Pear Soup

Parsnips and pears are some of our favorite autumn harvests, and when prepared together in the Anova Sous Vide Precision Cooker, they make a perfect Fall soup. Including prep time, this soup takes just over two hours, so it’s an easy weeknight dinner.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:15

Recipe Time: 02:00

Temperature : 185F / 85C

Ingredients

• 4 medium parsnips, peeled and cut into ½-inch pieces
• 1 cup vegetable stock
• 1 cup diced leeks, white part only
• 1 pear, peeled, seeded and cut into 1-inch dice
• 1 stalk celery, finely diced
• 4 tablespoons unsalted butter
• 1 clove garlic, thinly sliced
• 1 bay leaf
• Kosher salt and freshly ground black pepper
• 1 cup heavy cream

Directions

1. Set the Anova Sous Vide Precision Cooker to 185°F (85°C).
2. Combine the parsnips, stock, leeks, pear, celery, butter, garlic, and bay leaf in a large zipper lock bag. Season with salt and pepper. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 2 hours.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Discard the bay leaf. Transfer entire contents of the bag to a blender and add the cream. Puree until smooth, about 1 minute. Add additional stock or cream to reach desired consistency.
2. Season to taste with salt and pepper and serve.