PEAR & PARSNIP SOUP 1 kg parsnips, peeled and chopped 4 pears, peeled and cored 8 cups chicken stock butter, salt and pepper, and a pinch of nutmeg 1 cup cream ½ cup sherry Saute parsnips and pears in butter until reasonably soft. Add chicken stock, seasonings and nutmeg. Bring to boil, reduce heat and simmer for 15-20 minutes. Cool. Blend, add cream and sherry. Reheat before serving. Makes 16 cups. home  |  email  |  watch reviews  |  recipes  |  guestbook Graphics ©Australian Broadcasting Corporation