Spinach and Pear Soup with Pancetta
Spinach and Pear Soup with Pancettan is a gluten free and primal side dish. For $2.67 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains about 7g of protein, 19g of fat, and a total of 285 calories. This recipe from Love and Olive Oil has 20 fans. From preparation to the plate, this recipe takes roughly 30 minutes. It will be a hit at your Winter event. If you have vegetable broth, baby spinach, cashews, and a few other ingredients on hand, you can make it. Overall, this recipe earns a solid spoonacular score of 62%. If you like this recipe, you might also like recipes such as Pancetta Pear Pizza, Pear, Arugula, and Pancetta Salad, and Pear, Pancetta, and Walnut Salad.
Servings: 4
Ingredients:
2 ripe comice or green anjou pears, cored and chopped (ok to leave the skin on)
6 ounces fresh baby spinach
1/2 cup cashews
1/2 teaspoon ground coriander
1/4 cup mascarpone cheese (optional)
2 ounces Pancetta, cut in small cubes
2 tablespoons chopped parsley
salt and freshly ground black pepper, to taste
4 cups low-sodium chicken or vegetable broth
Equipment:
dutch oven
sauce pan
slotted spoon
frying pan
blender
bowl
Cooking instruction summary:
Heat a large saucepan or dutch oven over medium-high heat. Add pancetta cubes and saut for 5 to 7 minutes or until brown and crispy. With a slotted spoon, transfer cooked pancetta to a paper-towel lined plate, leaving any rendered fat in the pan.Reduce heat to medium and add onions to pan; cook until soft and transluscent, about 5 to 7 minutes.Add chopped pears, cashews, and coriander and cook for 2 minutes. Add chicken broth and bring soup to a simmer and let simmer the soup for 5 minutes or until pears are softened.Add spinach and parsley and simmer for 1 minute more or until spinach is completely wilted. Remove from heat.Transfer soup to blender, working in batches if necessary, and puree until smooth and creamy (use caution when blending hot liquids). Return to saucepan and set over medium heat to rewarm. Season with salt and pepper to taste. For a creamier soup, stir in 1/4 cup mascarpone cheese until melted and smooth.Divide among serving bowls. Drizzle with olive oil (if desired), and sprinkle with pancetta bits. Serve warm with crusty bread for dipping.
Step by step:
1. Heat a large saucepan or dutch oven over medium-high heat.
2. Add pancetta cubes and saut for 5 to 7 minutes or until brown and crispy. With a slotted spoon, transfer cooked pancetta to a paper-towel lined plate, leaving any rendered fat in the pan.Reduce heat to medium and add onions to pan; cook until soft and transluscent, about 5 to 7 minutes.
3. Add chopped pears, cashews, and coriander and cook for 2 minutes.
4. Add chicken broth and bring soup to a simmer and let simmer the soup for 5 minutes or until pears are softened.
5. Add spinach and parsley and simmer for 1 minute more or until spinach is completely wilted.
6. Remove from heat.
7. Transfer soup to blender, working in batches if necessary, and puree until smooth and creamy (use caution when blending hot liquids). Return to saucepan and set over medium heat to rewarm. Season with salt and pepper to taste. For a creamier soup, stir in 1/4 cup mascarpone cheese until melted and smooth.Divide among serving bowls.
8. Drizzle with olive oil (if desired), and sprinkle with pancetta bits.
9. Serve warm with crusty bread for dipping.
Nutrition Information:
covered percent of daily need
