Roasted Parsnip Soup

2 lb parsnips, peeled and cut into pieces
2 quarts roasted chicken stock or vegetable stock
1 onion, peeled and quartered
1 leek, split and washed
2 ribs celery
Fig molasses

Toss the parsnips with oil, salt and pepper, roast until tender.

Bring stock and mire poix to a simmer. Add in the roasted parsnips and simmer for an additional 20 minutes making sure all the vegetables are tender. Puree and strain thru a fine mesh strainer. Correct the seasoning with kosher salt and fig molasses. Garnish the soup with fresh pears.

Chef Josh Feathers