Caramelised onion, parsnip and pear soup

Sweet roasted parsnips and pears blend beautifully with deeply caramelised onions in this velvety, smooth soup. A swirl of crème fraîche adds richness, while the hazelnut brown butter brings a toasty, nutty finish with a hint of garlic and thyme. It’s warm, grounding, and just that little bit elevated—ideal for cosy evenings or easy entertaining.

Serves 4.

Gluten-free, Vegetarian.

Ingredients

700g parsnip, peeled and cut into 5cm wedges

2 medium pears, peeled, cored and cut into quarters

1 tsp nutmeg

2 onions, finely sliced

8 long sprigs fresh thyme, plus 1 tbsp thyme leaves

¼ cup olive oil

1.2 L vegetable or chicken stock

120g creme fraiche

50g butter

50g toasted hazelnuts, skins removed

1 large garlic clove, crushed

Sea salt + cracked pepper

Method

1. Preheat the oven to 180°c. Place the prepared parsnips and pears on a large baking tray and drizzle with half of the oil, nutmeg, 1 tsp salt, and a good grind of black pepper. Toss with your hands to coat evenly, and bake for 45 minutes until they start to colour and become soft.

2. Place a medium pot on medium heat and add the remaining oil, sliced onions, thyme sprigs, and 1 tsp salt. When you hear the sizzle of the onions, reduce the heat to medium-low, cover, and allow to cook for 20 minutes, stirring every 5 minutes to ensure even caramelisation. Then add stock to the onions and simmer for 20 minutes.

3. Add the roasted parsnip and pears and cook for a further 10 minutes. 

4. Meanwhile, using a small pan on medium heat, add butter and cook until foamy and dark golden brown (3-4 minutes). Add thyme leaves, garlic, and a good pinch of sea salt. Transfer to a food processor with hazelnuts and pulse until hazelnuts are coarsely chopped.

5. Remove the thyme stalks from the soup. Using a stick blender, blend the soup until smooth. Alternatively, puree in a food processor in 2-3 batches before returning it to the pot with the creme fraiche. Mix until fully incorporated. Taste for extra seasoning. 

6. Top soup with warm hazelnut brown butter and serve with toasted sourdough.