1 oz butter
12 oz parsnips
1 onion, chopped
2 large Conference pears, peeled cored and chopped.
1 pint light stock
Half pint milk
Salt and pepper
Chopped parsley, to garnish
Melt the butter in a large saucepan on the hotplate.
Add the parsnips, onion and pears and fry gently until the onion is transparent.
Add the stock and milk and bring slowly to the boil.
Season with salt and pepper, cover and simmer gently on the coolest part of the hotplate for approximately 20 – 30 mins, until the vegetables are tender.
Puree the soup in a blender or a food processor and check the seasoning.
Garnish with the chopped parsley and serve with oven baked croutons.