Go Back

Roasted Apple, Pear & Parsnip Soup

A simple and delicious soup made with roasted apple, pear, and parsnips.
Prep Time10 mins


  • 1 Harry & David Honeycrisp Apple peeled, cored and seeded
  • 1 Harry & David Royal Riviera Pear peeled, cored and seeded
  • 2 lbs. parsnips peeled and cut in to 1⁄2” pieces
  • 2 leeks white part only cut into 1⁄2 moons, 1⁄2” wide
  • 1 ⁄2 cup olive oil plus 3 tablespoons olive oil
  • 1 2 inch sprig rosemary
  • 1 large bay leaf
  • 1 ⁄2 cup crème fraiche
  • 1 tablespoon cider vinegar
  • Kosher salt


  • 1. Preheat oven to 350 degrees, no convection. Toss Harry & David Honeycrisp Apple, Harry & David Royal Riviera Pear and parsnips with 3 tablespoons of olive oil and sprinkle with kosher salt. Spread out on a sheet tray and roast until tender, about 10-15 minutes. Set aside to cool.
  • 2. In a medium pot, combine leeks, olive oil, rosemary and bay leaf. Cook over medium heat to sweat, not color, leeks. This should take 10 minutes. If leeks start to brown, turn heat to low. Add Harry & David Honeycrisp Apple, Harry & David Royal Riviera Pear and leeks. Add water to cover and bring to a simmer.
  • 3. Remove bay leaf and rosemary stem. Transfer to blender and puree in batches. ***Do not cover blender completely, hot liquid will explode! Add crème fraiche to each batch, combining all batches in a large container to mix when complete. Season with salt and thin with water as needed. Add a tablespoon of cider vinegar as needed to balance flavor. Ladle into bowls and serve warm.