- 15 ml (1 tbsp.) olive oil
- 2 medium onions, minced
- 454 g (1 pound) parsnips, peeled and minced
- 1 L (4 cups) chicken broth
- 1 pear (Bartlett or Anjou), peeled, cored and cut into pieces
- 175 ml (¾ cup) iÖGO Greek 0% Plain yogurt
- 1 pinch grated nutmeg
- Hazelnut oil, optional
- Salt and ground pepper
Good to know…
Add a dash of hazelnut oil for added panache!
The slight sweetness of the parsnips complements the caramelized onion and mild pear flavours beautifully.
In a heavy-duty pan, heat the oil and sauté the onions and the parsnips on medium heat for a few minutes while stirring, until the vegetables are tender.
Add the chicken broth and cook for 20 minutes on low heat. Add the pear and cook for another 5 minutes.
Mix the preparation in a food processor until smooth. Return to the pan and add the yogurt. Cook the soup on low heat for 2 minutes.
Season to taste with salt and pepper. Pour into bowls and sprinkle with grated nutmeg.
It all started here
100% owned by Canadian dairy farmer cooperatives.
When you choose IÖGO for you and your family, you’re supporting a great story.