Pear and Zucchini Soup
You can never have too many soup recipes, so give Pear and Zucchini Soup a try. Watching your figure? This lacto ovo vegetarian recipe has 316 calories, 9g of protein, and 12g of fat per serving. This recipe serves 6. For $1.27 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. This recipe is liked by 82 foodies and cooks. A mixture of black pepper, carrots, water, and a handful of other ingredients are all it takes to make this recipe so delicious. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes about 1 hour. It is brought to you by Foodnetwork. Overall, this recipe earns an amazing spoonacular score of 85%. Users who liked this recipe also liked Pear Zucchini Bread, Pear Zucchini Bread, and Zucchini cream soup with zucchini chips.
Servings: 6
Preparation duration: 30 minutes
Cooking duration: 30 minutes
Ingredients:
Freshly ground black pepper
Bread or croutons, for serving
1 tablespoon butter
2 carrots, diced
2 stalks celery, diced
1 tablespoon fresh sage leaves, cut into ribbons
1/4 cup heavy cream
2 tablespoons olive oil
1 small onion, diced
2 small pears, peeled, seeded and diced (preferably Anjou or Forelle)
3 medium potatoes, peeled and diced
1 teaspoon salt, plus more to taste
5 cups water
6 medium zucchini, diced
Equipment:
pot
immersion blender
Cooking instruction summary:
In a medium stock pot over medium heat, add butter and olive oil. When the butter melts, add the onions, celery and carrots and cook until browned, about 10 minutes. Add the zucchini, pear and sage. Cook another 10 minutes, stirring occasionally. Add the water, potatoes, and 1 teaspoon salt. Place a lid on the pot and reduce heat to low. Simmer until the vegetables are fork-tender, about 30 minutes. Remove the soup from the heat. With an immersion blender, puree the soup until smooth. Stir in the heavy cream. More water can be added as desired if the soup is too thick. Bring to a simmer and season with salt and pepper. Serve with bread or croutons.
Step by step:
1. In a medium stock pot over medium heat, add butter and olive oil. When the butter melts, add the onions, celery and carrots and cook until browned, about 10 minutes.
2. Add the zucchini, pear and sage. Cook another 10 minutes, stirring occasionally.
3. Add the water, potatoes, and 1 teaspoon salt.
4. Place a lid on the pot and reduce heat to low. Simmer until the vegetables are fork-tender, about 30 minutes.
5. Remove the soup from the heat. With an immersion blender, puree the soup until smooth. Stir in the heavy cream. More water can be added as desired if the soup is too thick. Bring to a simmer and season with salt and pepper.
6. Serve with bread or croutons.
Nutrition Information:
covered percent of daily need
