APPLE AND PEAR SOUP
A delicious fruit and vegetable soup. Great for cold fall days!
Provided by wilsonbiggs
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 7
Number Of Ingredients 9
Steps:
- Melt the margarine in a large saucepan over medium heat. Cook and stir the apples and pears in the melted margarine for about 5 minutes. Add the vegetable broth, sage, pepper, and bay leaf to the pan; bring to a boil. Reduce heat to low. Place a cover on the saucepan and allow the mixture to simmer until hot and the apples and pears are tender, about 20 minutes. Remove from heat and allow to cool for 5 minutes.
- Pour about 1/3 of the soup into a blender, filling the pitcher no more than halfway full. Hold the lid of the blender in place with a towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth; pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the saucepan. Return the pureed soup to the saucepan and warm over medium heat until completely reheated. Garnish with parsley to serve.
Nutrition Facts : Calories 101.5 calories, Carbohydrate 22.9 g, Fat 1.3 g, Fiber 4.4 g, Protein 1.2 g, SaturatedFat 0.2 g, Sodium 348.8 mg, Sugar 15.3 g
ACORN SQUASH & PEAR SOUP
This recipe was inspired by a stuffed acorn squash dish that my family loves. I took the flavors and turned it into a creamy soup. It's holiday comfort food. -Heather Rotunda, Saint Cloud, Minnesota
Provided by Taste of Home
Categories Lunch
Time 1h35m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first nine ingredients; toss to coat. Transfer to a greased shallow roasting pan. Roast at 375° for 1-1/4 hours or until squash is tender, stirring occasionally., Cool slightly. In a food processor, process squash mixture with broth in batches until smooth. Transfer to a Dutch oven; heat through, stirring occasionally.
Nutrition Facts :
TURNIP AND PEAR SOUP
Make and share this Turnip and Pear Soup recipe from Food.com.
Provided by Darkhunter
Categories Vegetable
Time 1h10m
Yield 4 cups
Number Of Ingredients 10
Steps:
- Saute onion in butter or oil, until translucent.
- Add chopped turnips, apples and thyme.
- Saute for 10 minutes, stirring frequently.
- Add fruit juice and cook on low heat until turnips are tender.
- In a blender, food processor, or using a stick blender, puree until thick and smooth. Add black pepper to taste.
- Serve with optional garnishes, if desired.
Nutrition Facts : Calories 159.1, Fat 3.7, SaturatedFat 0.5, Sodium 354.6, Carbohydrate 33.1, Fiber 7, Sugar 20, Protein 1.7
CHEDDAR PEAR SOUP
Pears and sharp cheddar have always been one of my favorite flavor combos. This recipe brings the two together in a creamy, delicious soup. I like to serve it with a warm baguette and fresh fruit for lunch or a light supper. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a Dutch oven, heat butter over medium-high heat; saute onion and garlic until tender, 7-9 minutes. Stir in flour and paprika until blended; cook and stir 2 minutes. Gradually stir in broth. Add chopped pears; bring to a boil. Reduce heat; simmer, covered, until pears are tender, about 15 minutes, stirring occasionally., Puree soup using an immersion blender or cool slightly and puree soup in batches in a blender; return to pan. Add cheese and pepper; cook and stir over low heat until cheese is melted, 3-5 minutes. If desired, top with pear slices.
Nutrition Facts : Calories 299 calories, Fat 20g fat (12g saturated fat), Cholesterol 60mg cholesterol, Sodium 938mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 3g fiber), Protein 12g protein.
BUTTERNUT SOUP WITH PEARS AND APPLES
From Cooking Light. Per 1 cup serving: 117 calories, 2.2 g fat, 1.2 g protein, 25.5 g carb, 2.3 g fiber, 4 mg cholesterol.
Provided by ratherbeswimmin
Categories Vegetable
Time 1h10m
Yield 7 serving(s)
Number Of Ingredients 13
Steps:
- Melt the butter in a large soup pot over medium-high heat.
- Add in onion and celery; stir/saute for 4 minutes or until tender.
- Add in squash and the next 8 ingredients; bring to a boil.
- Partially cover, lower heat, and simmer 30 minutes or until tender.
- Throw out bay leaf.
- Transfer half of squash mixture to the container of a blender or food processor; process until smooth.
- Pour puree into a bowl; repeat procedure with the remaining squash mixture.
- Return all puree mixture to soup pot; stir in syrup.
- Cook over medium heat for about 5 minutes or until well heated.
- **Could use stick blender in soup pot instead of pureeing in blender.
Nutrition Facts : Calories 113.5, Fat 1.9, SaturatedFat 1.1, Cholesterol 4.4, Sodium 114.2, Carbohydrate 25.3, Fiber 3.3, Sugar 13.7, Protein 1.3
PARSNIP, PEAR, AND APPLE SOUP
I adapted this recipe from some I had seen online, making it heartier and more to my family's taste. The blend of parsnips and fruits make such a satisfying, flavorful combination. Serve with a dollop of plain yogurt or sour cream.
Provided by BigShotsMom
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h15m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Toss parsnips with 2 tablespoons olive oil in a bowl; spread parsnips onto a baking sheet.
- Bake in the preheated oven until slightly tender, 20 to 25 minutes. Reduce oven heat to 350 degrees F (175 degrees C).
- Toss apples and pears with 2 tablespoons olive oil in a bowl. Push parsnips to one side of the baking sheet and spread apples and pears onto the other side of the baking sheet.
- Bake in the oven until fruit is soft and caramelized, 15 to 20 minutes.
- Heat remaining olive oil in a large pot over medium heat. Cook and stir leeks in hot oil until leeks are soft, about 5 minutes. Sprinkle balsamic vinegar over leeks. Stir parsnips, apples, pears, chicken stock, and rosemary into leeks. Bring to a simmer and cook until fruits and vegetables are completely tender and easily mashed against the side of the pot, about 20 minutes.
- Puree vegetable mixture using an immersion blender (or blend in batches in a blender) until soup has an applesauce-like consistency.
Nutrition Facts : Calories 374.6 calories, Carbohydrate 46.6 g, Cholesterol 0.7 mg, Fat 21.6 g, Fiber 9.5 g, Protein 3.3 g, SaturatedFat 3.1 g, Sodium 709.3 mg, Sugar 19.7 g
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