Recipe information
Yield
Makes 2 cups
Ingredients
1
1/2 cups no-salt or low-salt chicken broth
3
/4 pound parsnips (about 6), peeled, halved lengthwise, thinly sliced crosswise
5
sprigs thyme
2
ripe pears (about 7 ounces each), peeled, halved lengthwise, cored, thinly sliced crosswise
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Preparation
Step 1
Bring broth to a boil in a large saucepan. Add parsnips and thyme sprigs; reduce heat to medium and simmer, partially covered, until just tender, about 8 minutes. Stir in pears and cook until softened, about 8 minutes. Remove and discard thyme.
Step 2
Using an immersion blender, purée mixture. (Thin an individual serving with water, breast milk, or formula, if needed.) Refrigerate in an airtight container for up to 3 days, or freeze for up to 2 months.