1 large, firm pear, cored and chopped into 1½-inch chunks
½ teaspoon sea salt
¼ cup chopped fresh sage
Instructions
Heat 1 tablespoon of the solid cooking fat in a heavy-bottomed pot over medium heat. When the pot is warm and the fat has melted, add the onion and cook, stirring occasionally, for 8 minutes. Add the garlic and ginger, and cook, stirring, for another couple of minutes, or until fragrant.
Add the bone broth and parsnips, bring to a boil, turn down to a simmer, and let cook, covered, for 10 minutes.
Add the pear and salt and let cook for another 5-10 minutes, until the parsnips and pear are just soft.
Meanwhile, heat the rest of the solid cooking fat in a small skillet on medium-high heat. When the pan is hot and the fat has melted, add the fresh sage and fry for about 5-10 minutes, stirring and flipping the sage. The sage is finished cooking when it no longer bubbles and has absorbed most of the oil in the pan; they should be fairly crispy.
Blend the soup on high to create a thick puree, add salt to taste if needed, and serve garnished with fried sage.
Notes
Storage: Keeps in the refrigerator for about a week. Freezes well.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/parsnip-and-pear-soup-with-fried-sage/