Recipes Soup Cream Soup Creamy Parsnip Soup with Pear and Walnuts 4.0 (1,482) 1 Review "I love that root vegetables are so rustic," says chef Marcus Samuelsson about this earthy, Indian-spiced soup. "I add pear and walnuts for sophistication and crunch." He says that if you can't find sunchokes (also called Jerusalem artichokes), simply use all parsnips instead. The recipe is adapted from his book Marcus Off Duty. Slideshow: More Soup Recipes By Marcus Samuelsson Marcus Samuelsson Instagram Marcus Samuelsson is the acclaimed chef of many restaurants worldwide including Red Rooster Harlem, MARCUS Montreal, Marcus B&P, Red Rooster Overtown, Streetbird at Yankee Stadium and Marcus at Baha Mar Fish + Chop House. Food & Wine's Editorial Guidelines Published on January 12, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Paul Costello Active Time: 45 mins Total Time: 1 hrs Yield: 8 to 10 Ingredients Soup 2 tablespoons extra-virgin olive oil 1 3/4 pounds parsnips, peeled and chopped (6 cups) 3/4 pound sunchokes, peeled and chopped (2 cups) 4 garlic cloves, chopped 4 teaspoons garam masala 2 teaspoons ground cumin 1 teaspoon ground turmeric 1 teaspoon kosher salt, plus more for seasoning 4 cups water 3 cups chicken stock or low-sodium chicken broth 1 1/2 cups heavy cream 1 tablespoon fresh lemon juice Pepper Topping 1 teaspoon extra-virgin olive oil 1/2 cup walnuts, chopped 1 garlic clove, minced 1 tablespoon fresh lemon juice 1/2 tablespoon walnut oil 1 small Bosc or d'Anjou pear, finely chopped 1 tablespoon chopped parsley 1 tablespoon chopped tarragon Kosher salt Pepper Directions Make the Soup In a large saucepan, heat the olive oil. Add the parsnips, sunchokes and garlic and cook over moderate heat, stirring, until lightly golden, 5 minutes. Stir in the garam masala, cumin, turmeric and 1 teaspoon of salt. Cook, stirring, until fragrant, 2 minutes. Add the water, chicken stock and cream. Bring to a simmer; cook until the vegetables are soft, 25 minutes. Working in batches, puree the soup in a blender until very smooth. Pour the soup into a clean saucepan and stir in the lemon juice. Season with salt and pepper. Make the Topping In a medium skillet, heat the olive oil. Add the walnuts and cook over moderately low heat, stirring, until golden, 3 minutes. Remove from the heat and stir in the garlic and lemon juice. Scrape the mixture into a small bowl and toss with the walnut oil. Cool to room temperature, then stir in the pear, parsley and tarragon; season with salt and pepper. Serve the soup sprinkled with the topping. Make Ahead The soup can be refrigerated for 3 days and reheated gently before serving. Suggested Pairing Lively, pear-scented Oregon Pinot Gris. Rate it Print