Velvety, yet light pear & potato soup has delightful embellishments of cream fraiche, red pepper flakes & fresh thyme
Prep Time30 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr20 minutesmins
Course: Soup
Keyword: pear, potato, soup, Spring
Servings: 6
Author: Adapted from Reluctant Entertainer
Ingredients
1tablespoonbutter
1large sweet onionchopped
2clovesgarlicminced
1/2poundpotatoesgold or red peeled and cut into small cubes
2medium carrotscut into small pieces
2tablespoonsmaple syrup
4pearspeeled, cored and cut into 1 inch chunks
1teaspoonkosher salt
3teaspoonsminced fresh thymedivided
1teaspoonground nutmeg
2teaspoonsDijon mustard
5cupschicken brothor vegetable broth
Creme Fraiche
red pepper flakes
Instructions
In a large pot over medium heat, melt the butter, stir in the onion. Turn the heat down to medium low, covering the onions. Stir occasionally, for about 10 minutes, or until the onions are softened.
Turn the heat up to medium and stir in the garlic, potato and carrot. Cover the pot and cook for about 10 minutes.
Add in the maple syrup, pear, salt, 2 teaspoons thyme, and nutmeg, stirring gently. Allow to cook on low heat, stirring frequently, for about 5 minutes.
Add in the broth and mustard, bring to a boil, then turn the heat down to low. Cover the pot and let the soup simmer for about 15 - 20 minutes, or until the potatoes are soft.
Transfer the soup in batches to a blender or food processor and puree for 2-3 minutes until smooth. Salt & pepper to taste. Serve with a spoonful of creme fraiche, a sprinkle of thyme and the red pepper flakes.
Notes
Adapted from Potato Pear recipe provided on reluctantentertainer.com