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Food & Wine
Creamy Parsnip Soup with Pear and Walnuts
“I love that root vegetables are so rustic,” says chef Marcus Samuelsson about this earthy, Indian-spiced soup. “I add pear and walnuts for sophistication and crunch.” He says that if you can’t find sunchokes (also called Jerusalem artichokes), simply use all parsnips instead. The recipe is adapted from his bookMarcus Off Duty.Slideshow:
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© Paul Costello
Ingredients
Directions
Make Ahead
The soup can be refrigerated for 3 days and reheated gently before serving.
Suggested Pairing
Lively, pear-scented Oregon Pinot Gris.
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