Ginger and conférence pear form an excellent flavour pairing, sharing spicy aromas. By adding celeriac and parsley, this soup recipe enhances their spicy flavours.
The aromatic secret behind ginger and pears flavour match are their shared cinnamon-like spicy aromas. Read more here.
Starting from our ginger & pear combination, we look for ingredients in the spicy aroma direction.
The aroma filter in the Inspiration Tool helps us in finding spicy matches. Cooked celeriac appears as a ‘spicy’ flavoured vegetable.
Aroma Filter Foodpairing Inspiration Tool
Fresh herbs will bring some colour to our soup. Parsley is a herb going into that ‘spicy’ direction.
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Ingredients (4 persons)
- 1 celeriac
- 100 g onion
- 50 g leek
- 25 g ginger
- 1 sprig thyme
- 1 bay leaf
- 1 l chicken broth
- 15 g parsley leaf
- 50 g olive oil
- 3 g rice wine vinegar
Remove the skin from the celeriac and cut into chunks. Cut the other vegetables into smaller pieces. Simmer along with 800 g celeriac, thyme, bay leaf and a knob of butter. Moisten with chicken broth. Boil until tender. Blend and sieve. Season to taste.
Parsley Oil and Pear garnish
Mix chopped parsley, rice wine vinegar and oil. Season to taste.
Peel and dice the pears. Sprinkle with a little lemon juice to prevent discoloration.
Serve the soup in the plates. Add some diced pear and garnish with parsley oil.