col tamarie 'milu' and pear/parsnip soup = dreamy yummy!

if you follow wine crush or have a bottle club membership, you’ll notice lots and lots of mentions of food. So let’s have some fun and cook together(ish) - first one! PEAR/ PARSNIP SOUP (which pairs perfectly with Col tamarie ‘milu’)!

SOUP for 4 (feel free to add or adjust as you wish - this recipe is super adaptable)

5-7 parsnips - trimmed, scrubbed, and cut into ½-inch circles or cubes
1 medium size carrot - peeled and cut into similar size as parsnip
1 medium yellow onion - peeled into similar size as parsnip and carrot
toss parsnips, carrot & onion with olive oil to coat: sprinkle with a pinch of salt and a few grinds of pepper
throw a couple sprigs of thyme on top

Roast in 400 degree F oven until fork pierces easily (15-20 minutes depending on what size you cut the veg into)

Let cool slightly and remove the thyme - it's ok if some leaves remains, mainly you just wanna be sure to remove the stems

place it all into a heavy bottom saucepan.

Add:

4-5 cups vegetable stock (I make my stock with ends of onions, garlic, carrots and thyme stems but you can make your own to your taste or buy a good quality veg stock - please don’t use chicken stock cuz chicken stock will take over the flavor and you’ll lose on the yummy parsnip/ pear flavors)
2-3 barlett pears - cored and diced (peeling is optional but i do it)
any pear will work here but I find bartlett’s to be the most flavorful in this soup

Use a stick blender to puree into a silky, creamy blend of deliciousness! or leave chunks - your call!
if blending, feel free to add more broth or even water to get it to the consistency you like
Add salt & pepper to your taste

Serve with a good size dollop of good olive oil or greek yogurt - maybe some crusty bread - and col tamarie ‘milu’

for the record, the Vinedos Verticales 'La raspa’ was pretty good with this too