Pear and Parsley soup

Carefully planned shopping list is foretelling quick return to a warm home. I, wrapped in a jacket, sweater, scarf, cap, became an awkward ball of wool, impatiently rolling from point A to point B.

Scarf restricts the movement of the neck, so I need to move the whole body, to see if on the horizon is an sign of a car. My fingers are freezing, when I remove gloves to pay for my purchases. „Cold”, I think, trying to speed up the pace in the illusory hope of heat.

I give up, when shining lights and colorful shopping windows start te tempt me. Against my better judgment, despite the frozen fingers, in spite of shopping list. So I’m trying to only watch, I’m trying to break free from the insidious spell of Christmas decoration.

When I reach safe haven of warm home, I start to feel my fatigue. The heat of the apartment, the cat, whose needs have to be addressed, because “you were gone forever!I counted!”. So I am stroking a cat and I am dreaming of… soup. Hot, sweet and sour soup in a cup. Warm. Winter(ish).

I have an army in the cupboard. Battery of jars. If necessary, remove, heat and eat. Why in the cupboard? Why don’t make it now? Because, after all, is not a fast soup. I need to roast parsleys, fry pears, cook a soup. It can be done in 30, maybe 40 minutes, but I am freezing now!

But, when I will be sipping my pear and parsley soup, I tell you how to make your own.

Enjoy! Pear and Parsley Soup.

Ingredients:

750 ml vegetable stock

3 pears

4 medium parsley roots

liquid coconut oil

sea salt

black pepper

spice:

1 tablespoon cinnamon

1 teaspoon nutmeg

1 teaspoon ground ginger (powder)

1 teaspoon allspice

approx. 2 tablespoons ginger sake

Preparations:

• Peel parsnips, cut into smaller pieces. Cover in coconut oil, translate into a casserole dish. Season with salt and pepper.
• Warm up the oven to 220C (428F) and bake parsley approx. 30 minutes.
• Grind spices ingredients together (or carefully rub in a mortar).
• Peel the pears and cut in quarters.
• Warm up the oil in a frying pan and fry pears on it. When browned, put directly into the pot with the broth.
• Approx. one ladle of broth pour into the pan, where the pears were fried, and boil. With wooden spatula collect all the pieces of pears and pour into the pan with the broth.
• Add the baked parsley.
• Season with spices – 1 teaspoon.
• Cook approx. 8 – 10 minutes.
• Then, blend soup, pour back into the pot and add sake.

I do not serve this soup with noodles or croutons. It is, for me, a typical winter soup in a cup, so at most I sprinkle some grains: white or black sesame seeds, chia or poppy seeds.

And leftovers, because the Almighty Admin thinks that Pear and Parsley soup is not edible, I pour into small jars and pasteurized.

Enjoy your meal!