Pear and Autumn-Vegetable Soup

Name: Pear and Autumn-Vegetable Soup
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; 1.5 teaspoons coarse salt; 0.25 cup heavy cream; 0.5 teaspoon freshly ground white pepper

3.2

(38)

2 Reviews

By

Martha Stewart Editors

Updated on February 12, 2020

Servings:

6

Sweet turnip and pumpkin meet Bartlett pears in this Pear and Autumn-Vegetable Soup touched with sage, finished with cream, and garnished with oven-dried pear slices.

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 ½ teaspoons coarse salt
¼ cup heavy cream
½ teaspoon freshly ground white pepper

Directions

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.
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.
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.
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.