For the cream of parsnip-pea soup with braised pears, first heat olive oil and butter in a pot. Sauté onions until translucent, add garlic, ginger, cardamom and cumin and sauté for a few minutes until colorless. Add parsnips and potatoes and fry briefly. The vegetables should not take color. Deglaze with white wine and boil down. Add vegetable stock and season with salt and pepper. Cook parsnips and potatoes for about 25 minutes until soft. Add whipped cream, blend finely with a hand blender and strain through a hair sieve.
Wash, halve and core the pears. Place in an ovenproof dish with the cut side facing up. Add honey, lemon juice, butter and a little cardamom on top. Stew in the oven at 190 °C for 20 minutes.
Pour soup into deep plates and place a pear half on top. Drizzle the cream of parsnip-pear soup with braised pears with truffle oil and sprinkle with the chopped hazelnuts and fresh savory.
Preparation Tip:
Crispy croutons also go well with the cream of parsnip-parsnip soup with braised pears.
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