Soup is a cold weather favorite at our house and I am always on the lookout for new twists on the old standby recipes. This recipe introduced me to a new pear variety. I wanted a firm pear for this soup, which to me means D'Anjou or Bosc, they however are not my top choice for flavor. A bright red pear caught my eye and I went for it. The variety is called Forelle and I was delightfully surprised with its juiciness and rich flavor. I was eager to use it in this soup recipe. If they are still available at your market or store be sure to give them a try!
Leek, Potato & Pear Soup
by Inspired by the Seasons
- 2 Leeks, white parts sliced, reserve 2 T for garnish
- 1 Medium sized onion chopped
- 7 Yukon Gold potatoes, peeled & cut into 1" pieces
- 2 Forelle Pears, cut into 1" pieces
- 3 c Imagine Brand Vegetarian No-Chicken Broth or regular chicken broth
- 2 T olive oil
- 1 garlic clove, minced
- 2 tsp dried sage
- Salt and Pepper to taste
Heat oil in a large soup pot and cook the onions for 6 minutes or until opaque. Add in leeks and garlic and cook an additional 2 minutes until soft. Add pears and sage and cook for an additional 4 minutes then add the stock. Bring to a boil and cover, Cook on medium heat for 20 minutes or until potatoes are done. Transfer to blender or use a stick blender and process until smooth. Cook the reserved leeks in a small pan until crisp and transfer to a paper towel and use as garnish.