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Pear and Autumn-Vegetable Soup

  • Servings: 6
Pear and Autumn-Vegetable Soup

Source: Martha Stewart Living, October 2006

Ingredients

  • 2 medium Bartlett pears (8 to 10 ounces each) and 4 small Bartlett pears (about 6 ounces each)
  • 1 sugar pumpkin or butternut squash (about 1 pound), peeled and cut into 2-inch pieces
  • 1 turnip (about 3 ounces), trimmed, peeled, and cut into 1-inch pieces
  • 1 sprig fresh sage
  • 1 1/2 teaspoons coarse salt
  • 1/4 cup heavy cream
  • 1/2 teaspoon freshly ground white pepper

Directions

  1. Preheat oven to 200 degrees. Using a mandoline or a very sharp knife, cut 2 medium pears lengthwise into paper-thin slices. Arrange the slices in a single layer on a rimmed baking sheet. Bake until pears are dry, about 1 hour. Let cool completely on sheet on a wire rack.

  2. Meanwhile, peel remaining 4 pears; halve lengthwise, and core. Place pears, pumpkin, turnip, sage, and 1 teaspoon salt in a 4-quart stockpot. Cover with water (at least 4 cups). Bring to a boil. Reduce heat, and simmer until vegetables are tender, about 20 minutes.

  3. Pour mixture through a sieve into a medium bowl, reserving broth and discarding sage. Puree solids in a food processor or blender, adding up to 1/2 cup reserved broth as needed.

  4. Return puree to the pot. Stir in 3 to 4 cups reserved broth to achieve desired consistency. Bring soup to a simmer over medium-low heat. Whisk in cream, remaining 1/2 teaspoon salt, and the pepper. Serve garnished with dried pears.

Reviews (7)

  • Alvydas 20 Aug, 2013

    This soup is velvety smooth and unique in flavour. I opted out the garnish pears to save some time and chose the butternut squash. It's not a soup I'm eager to make again but I am certainly glad I tried it. Next time I'd try it with the sugar pumpkin to see if it takes this soup to another level.

  • jennstdenis 14 Dec, 2008

    I added a small amount of cayenne pepper and some ginger to this recipe. This soup was easy to prepare in advance. I kept the puree and broth separate in the fridge and put them together the day of my party and added the cream just prior to serving. Don't skip the dried pear on top ... makes a beautiful presentation.

  • jennstdenis 14 Dec, 2008

    I added a small amount of cayenne pepper and some ginger to this recipe. This soup was easy to prepare in advance. I kept the puree and broth separate in the fridge and put them together the day of my party and added the cream just prior to serving. Don't skip the dried pear on top ... makes a beautiful presentation.

  • jennstdenis 14 Dec, 2008

    I added a small amount of cayenne pepper and some ginger to this recipe. This soup was easy to prepare in advance. I kept the puree and broth separate in the fridge and put them together the day of my party and added the cream just prior to serving. Don't skip the dried pear on top ... makes a beautiful presentation.

  • jennstdenis 14 Dec, 2008

    I added a small amount of cayenne pepper and some ginger to this recipe. This soup was easy to prepare in advance. I kept the puree and broth separate in the fridge and put them together the day of my party and added the cream just prior to serving. Don't skip the dried pear on top ... makes a beautiful presentation.

  • jennstdenis 14 Dec, 2008

    I added a small amount of cayenne pepper and some ginger to this recipe. This soup was easy to prepare in advance. I kept the puree and broth separate in the fridge and put them together the day of my party and added the cream just prior to serving. Don't skip the dried pear on top ... makes a beautiful presentation.

  • jennstdenis 14 Dec, 2008

    I added a small amount of cayenne pepper and some ginger to this recipe. This soup was easy to prepare in advance. I kept the puree and broth separate in the fridge and put them together the day of my party and added the cream just prior to serving. Don't skip the dried pear on top ... makes a beautiful presentation.

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