Sous Vide Parsnip-Pear Soup

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Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)

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Recipe Temp 185 F / 85 C
Recipe Time
Prep Time
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.

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 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.

    • Step 2

      Season to taste with salt and pepper and serve.

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185 F / 85 C Recipe Temp
Recipe Time
Prep Time