| Recipe Title: Pear Soup Contributed by: TwinLakesChef
Note from the Diva
Sweet winter pears are so good by themselves, but in a soup where they
nestle with onions, thyme, and potatoes, they are transformed into a
savory treat. When buying the pears, look for ones that smell ripe and are
firm, but not hard. Of course, you'll want to use fresh thyme. |
List of Ingredients
2 tablespoon unsalted butter
1 medium yellow onion, minced
3 ripe pears, peeled, cored, and chopped (4 cups)
1 large russet potato, peeled and cut into 1/2-inch pieces
1 sprig fresh thyme
1 1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
4 cup vegetable broth or More Than Gourmet Veggie Glace Gold
1 cup finely shredded pre-washed baby spinach |
Preparation
1. In large saucepan, melt butter over medium-high heat. Add the onion
and pears and cook, stirring frequently, until pears are tender, about 10 to
12 minutes. Reserve 1/2 cup of the pear mixture and set aside.
2. Add the potato, thyme, salt, pepper, and broth and bring to boil.
Simmer, partially covered, until potatoes are very tender, about 15
minutes.
3. Transfer solids to food processor fitted with steel knife and puree.
Return to saucepan and stir in spinach. Cook 1 minute longer. Serve hot,
sprinkled with reserved pear mixture. | Number of Servings: 4 Cookbook Category
Fruit
Soup-Hot
General Cooking/Prep Method
Poach
Extra Features of Recipe
Difficulty Level-Moderate
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Appetizers