Parsnip & pear soup

Method

1. Put the onion and garlic in the bowl and chop 10 sec / speed 7.
2. Add the olive oil and sauté 5 min / 90°C / speed 1.
3. Add the peeled parsnip in large pieces and fry 5 min / 120°C / speed 2. Keep the peels.
4. Add the water, stock cubes and thyme and cook 30 min / 120°C / speed 1.5.
5. Peel the pear, cut into cubes and add. Remove the thyme sprigs. Cook 5 min / 120°C / speed 1.5.
6. Blend the soup 30 sec / speed 10.
7. Then blend 30 sec / speed 5.
8. Add the cream and mix 30 sec / speed 2. Transfer the soup to a pan and keep warm. Clean the bowl.
9. Wash the parsnip peels and dry them well. Briefly deep-fry them until crispy, drain on kitchen paper and sprinkle with a little salt.
10. Grind the Parmesan 10 sec / speed 10. Preheat the oven to 200°C, make 6 small mounds on a baking tray lined with baking paper and bake into cheese crisps in 4 minutes.
11. Ladle the soup into plates or bowls. Garnish with parsley oil, the crispy parsnip peels and a Parmesan crisp. Finish with some cress.