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Perfect-o Pear Soup

October 13, 2011

by Emily

It has been unseasonably warm outside for New York (apparently) and since this Texas girl is used to summers lasting up until, well, November, I know my luck will soon run out and I will have to learn to adapt. And fast! I don’t think 80 degree weather is the reason a popular lunch spot here serves 40 varieties of soup. Just a guess. I don’t know exactly when it will happen, but soon I will have to face my second biggest New York City fear: winter.

This recipe was a great way to test the soup season waters. Light but flavorful, this recipe is a little unexpected and completely tasty. Pear soup – who would have thought? While I tend to prefer my pears on top of a puff pastry pillow, this is likely a bit more reasonable for lunches and those eminent cool, fall evenings.

Pear Soup
Sweet Paul Magazine

1 tablespoon butter
1 tablespoon olive oil
1 tablespoon brown sugar
1 small onion, chopped
1 small carrot, cubed
1 squash, cubed (I used a 1/4 of a small butternut squash, roasted)
3 pears, cubed
4 cups vegetable stock
1/2 cup heavy cream (original recipe suggests 1 full cup)
salt and pepper, to taste
handful of pepitas, toasted
fresh thyme, to garnish

Melt butter and oil in a large sauce pan over medium heat.  Saute onion, carrot, squash, and pears with brown sugar until onion is soft. Add stock and reduce heat. Simmer for about 15 minutes.

Pour soup into a food processor and puree until creamy. Transfer back to a sauce pan and add cream and season with salt and pepper. 

Pour into bowls and garnish with pepitas and thyme.

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