Pear and Potato Soup

Yields7 ServingsPrep Time45 mins

This unique combination gives the soup both flavor and texture.

2 tbsp light olive oil

3 Bartlett pears, peeled, cored and chopped

½ cup white wine (sweet or semi-sweet)

6 cups chicken stock

1 medium onion, chopped

3 leeks, white part only, washed, checked and chopped

2 stalks celery, chopped

2 cloves garlic, crushed

2 Yukon Gold potatoes, peeled and chopped

Salt and freshly ground pepper

2 Barlett pears for garnish

Olive oil for brushing

Heat olive oil in a medium skillet over medium heat.

Add pears and sauté for 7 Minutes to 10 Minutes or until tender and browned. Add wine and bring to boil. Set aside.

Place chicken stock in a large stockpot. Add onion, leeks, celery, garlic and potatoes. Bring to boil over medium heat.

Reduce heat to low, cover and simmer for 30 Minutes or until all vegetables are tender. Add reserved pear mixture and cook together 5 Minutes to blend flavors.

Use an immersion blender to blend until smooth.

Make the pear chips:

Preheat oven to 350 degrees F. Line a sheet pan with parchment paper.

Wash pears and slice thinly using a mandoline slicer. Place pears on lined pan and brush with oil.

Bake 35 Minutes- 40 Minutes or until golden. Remove from oven and cool.

Place a pear on top of soup just before serving.

Nutrition Facts

7 servings

Serving size

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Pear and Potato Soup