Sous Vide Parsnip-Pear Soup

Ingredients for 4

• 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

• 

  Step 1

  Set the Anova Sous Vide Precision Cooker to 185°F (85°C).

• Step 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

• Step 0

  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.

• Step 1

  Season to taste with salt and pepper and serve.

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