Golden Pear Soup Recipes

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GOLDEN POTATO SOUP



Golden Potato Soup image

This is a thick, hearty soup. Kids love this because of the cheesy flavor.

Provided by Marge

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 1h15m

Yield 5

Number Of Ingredients 12

3 cups peeled and cubed potatoes
½ cup chopped celery
½ cup chopped onion
1 cube chicken bouillon
1 cup water
1 teaspoon dried parsley
½ teaspoon salt
1 pinch ground black pepper
2 teaspoons all-purpose flour
1 ½ cups milk
1 ½ cups shredded American cheese
1 cup chopped ham

Steps:

  • In a large stock pot add potatoes, celery, onion, chicken bouillon, water and parsley flakes. Season with salt and pepper and simmer until vegetables become tender.
  • In a separate bowl mix flour and milk. Once it is well blended, add to soup mixture and cook until soup becomes thick.
  • Stir in cheese, cooked ham or hamburger and simmer until cheese is melted.

Nutrition Facts : Calories 298.9 calories, Carbohydrate 24.3 g, Cholesterol 57.4 mg, Fat 14.7 g, Fiber 2.9 g, Protein 16.5 g, SaturatedFat 9 g, Sodium 1389.4 mg, Sugar 5 g

GOLDEN BEET SOUP



Golden Beet Soup image

Provided by Selma Brown Morrow

Categories     Soup/Stew     Onion     Appetizer     Hanukkah     Low Cal     High Fiber     Beet     Fall     Winter     Low Cholesterol     Simmer     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

6 tablespoons (3/4 stick) pareve margarine
9 2 1/2-inch-diameter golden beets, peeled, cut into 1/2-inch cubes (8 to 9 cups), green tops reserved
4 1/2 cups chopped onions
4 teaspoons minced peeled fresh ginger
1 tablespoon finely grated lemon peel
6 cups (or more) low-salt chicken broth
2 to 3 tablespoons fresh lemon juice

Steps:

  • Melt margarine in large pot over medium heat. Add beets, onions, ginger, and lemon peel. Cover; cook 15 minutes, stirring occasionally. Add 6 cups broth and bring to boil. Cover; reduce heat and simmer until beets are very tender, 1 hour. Remove from heat; let stand 20 minutes.
  • Puree soup in blender in batches until smooth. Return puree to pot. Add 2 tablespoons lemon juice to soup and thin with more broth, if desired. Season with salt, pepper, and more lemon juice.
  • Slice enough beet greens to measure 3/4 cup. Microwave greens 1 minute to wilt; place in blender. Add 3/4 cup soup; puree greens until smooth. DO AHEAD: Can be made 1 day ahead. Cover soup and puree separately; chill. Rewarm both separately before using.
  • Ladle soup into bowls. Drizzle some of greens puree over soup and serve.

GOLDEN PEAR CREAM PUFFS



Golden Pear Cream Puffs image

Profiteroles with pear pastry cream and slices of fruit are drizzled with caramelized pear sauce, creating an elegant dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Number Of Ingredients 10

3 Bartlett pears (about 1 1/2 pounds total)
6 large egg yolks
1/3 cup sugar
Pinch of salt
2 tablespoons cornstarch
1 2/3 cups whole milk
1 tablespoon unsalted butter, softened
1/2 cup heavy cream
Pate a Choux Puffs
Caramel Pear Slices

Steps:

  • Peel and core pears, and cut into 1/2- inch pieces. Place in a steamer rack set over a pot of boiling water, and cook until soft, about 15 minutes. Let cool. Puree in a blender until completely smooth.
  • Whisk egg yolks, sugar, and salt in a medium bowl. Whisk in cornstarch. Heat milk in a medium saucepan over medium- high heat just until bubbles begin to form, about 3 minutes. Using a ladle, gradually add hot milk to the yolk mixture, whisking constantly. Return mixture to pan; cook over medium heat, whisking constantly, until mixture begins to bubble and becomes very thick, about 8 minutes. Using a wooden spoon, scrape bottom and sides of pan occasionally as mixture thickens. Remove from heat.
  • Pour through a large-mesh sieve into a bowl. Add butter; stir until butter has melted. Add pear puree; stir to combine. Place plastic wrap directly on surface; refrigerate until cold, about 30 minutes.
  • Put heavy cream into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form. Fold whipped cream into pastry cream.
  • Transfer to a pastry bag fitted with a 1/4-inch plain round tip (such as Ateco #802). Poke a small hole in the bottom of each pastry puff with a skewer. Fill puffs with pastry cream. Arrange 4 cream puffs on each plate in a pyramid. Spoon about 4 warm caramel pear slices over each serving, and drizzle with sauce.

GOLDEN SPLIT PEA SOUP WITH HAM



Golden Split Pea Soup with Ham image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 8

2 medium yellow onions, peeled and coarsely chopped
2 tablespoons bacon drippings, butter, or margarine
1 ham hock
1 pound yellow split peas, washed and sorted
3 quarts water
1/8 teaspoon rosemary
1 tablespoon salt
1/4 teaspoon pepper

Steps:

  • Stir-fry onions in drippings 5 to 8 minutes in a large saucepan over moderate heat until pale golden. Add ham and stir-fry 5 minutes. Add remaining ingredients, cover, and simmer 1 hour, stirring occasionally. Serve steaming hot with buttery chunks of garlic bread.

GOLDEN PEAR SOUP



GOLDEN PEAR SOUP image

Categories     Soup/Stew     Stew     Vegetarian     Kid-Friendly     Low Cal     Squash     Healthy

Yield 4-6 people

Number Of Ingredients 11

Canola Oil
1 1/2 pounds butternut or any winter squash
3 medium pears - not bosc or asian
1-2 tbsp. unsalted butter
1/2 tsp cinnamon
1/4 c plus 1 tbsp dry white wine, divided
1 1/2 tsp salt
1/2 cup half-and-half or milk, at room temp
a few dashes white pepper
creme fraiche, stirred until supple, optional
sprigs of fresh mint, optional

Steps:

  • Preheat oven to 375 degres. Line a baking pan with foil and slick it with canola oil. Split the squash in half lengthwise, remove and discard seeds, and place halves cut side down on prepared tray. Bake for 35 minutes or until fork-tender. Remove from oven, cool until comfortable to handle, then scoop out flesh and cut or break it into 2-inch pieces. Peel and core pears and cut into thin slices. Place a soup pot over medium heat for about a minute, then add 1 tablespoon butter. When it is melted, swirl to coat pan, then add pear slices and cinnamon. Saute for about 5 minutes, stirring frequently and adding remaining butter if pears start to stick. Add 1/4 cup wine and turn down heat. Cover and simmer for about 10 minutes. Add squash, 4 cups water and salt and bring to a boil. Return heat to a simmer, cover pot and cook for another 5 minutes. Puree with an immersion blender or in a food processor or blender. Heat very gently. Drizzle in half-and-half or milk, adding the extra tablespoon of wine as it heats. Season to taste with a small amount of white pepper and serve hot, topped with a touch of creme fraiche and a sprig of fresh mint, if desired.

PEAR SOUP



Pear Soup image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 45m

Yield 5 to 8 servings

Number Of Ingredients 10

6 pears
3 tablespoons lemon juice
3 tablespoons unsalted butter
1 tablespoon minced fresh sage leaves
1/2 cup packed light brown sugar
Gray salt
Blue Cheese Bruschetta, recipe follows
1 loaf walnut bread or raisin bread
4 tablespoons unsalted butter, softened
1/2 cup crumbled blue cheese, crumbled

Steps:

  • Preheat broiler.
  • Peel, halve and core the pears. In a large bowl, toss pears with lemon juice to prevent oxidization. Melt butter in an ovenproof skillet over medium-low heat, let cook until butter begins to brown. Add sage to butter, allow to caramelize. Add brown sugar and a pinch of salt. Add pears to mixture, and roll them around to coat thoroughly.
  • Broil pears in skillet, stirring occasionally, until pears are light brown, about 15 minutes.
  • Puree pears and brown butter mixture in a blender until smooth. Pour into room temperature soup plates and serve with Blue Cheese Bruschetta. If preparing ahead of time, refrigerate and reheat slightly before serving.
  • Preheat broiler.
  • Slice loaf into finger-wide slices. Cover each slice with butter, then top with blue cheese. Place bread on cookie sheet and broil, with the door open, until the cheese begins to melt, about 30 seconds.
  • Yield: 5 to 8 servings

GOLDEN YELLOW SPLIT PEA SOUP



Golden Yellow Split Pea Soup image

You may have seen green split pea soup before, but I love the color the yellow split peas give my version. Turmeric also gives it a golden hue and lends an earthy flavor. For added creaminess, I like to dollop a little smoky sour cream on top.

Provided by Kardea Brown

Categories     appetizer

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 12

3 tablespoons canola oil
1 yellow onion, finely chopped (1 1/2 cups)
2 cloves garlic, minced
2 large carrots, finely chopped (1 1/2 cups)
1 large stalk celery, finely chopped (3/4 cup)
1 teaspoon ground turmeric
One 14-ounce package dried yellow split peas, rinsed
One 32-ounce carton vegetable broth
1 tablespoon fresh thyme leaves, plus more for garnish, optional
Kosher salt and freshly ground black pepper
One 8-ounce carton sour cream
1 teaspoon smoked paprika

Steps:

  • Heat the oil in a Dutch oven over medium-high heat. Add the onion, garlic, carrots, celery and turmeric and cook until the vegetables are tender, about 5 minutes. Add the peas, vegetable broth, thyme and 1/2 teaspoon each salt and pepper.
  • Bring to a boil; cover, reduce the heat to low and simmer until the peas are tender and the soup is thickened, 40 to 45 minutes. Stir in 1 to 2 cups water at the end of cooking if the soup is too thick.
  • Meanwhile, stir together the sour cream, paprika and 1/4 teaspoon each salt and pepper. Spoon the soup into serving bowls and top with the sour cream. Garnish with thyme, if desired.

GOLDEN SPLIT PEA SOUP



Golden Split Pea Soup image

This is from my Low-Fat Moosewood cookbook. Your house will smell like an Indian restaurant! The soup is a beautiful dark gold color. Don't use green or brown lentils, it just won't be the same. This makes a lot, but you can freeze it. Even my one year old loves this! Serve topped with plain yogurt and chopped cilantro. Pass pita bread.

Provided by dicentra

Categories     Lentil

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 15

3 cups chopped onions
1 teaspoon vegetable oil
1 1/2 teaspoons ground cumin
1/2 teaspoon turmeric
1 teaspoon ground coriander
1 tablespoon fresh ginger, grated
1 cup dried yellow split peas
7 cups water
2 cups sweet potatoes, peeled and cubed
1 cup apple, peeled, cored and cubed
1 teaspoon cinnamon
2 teaspoons chili powder
3/4 cup chopped tomato
2 tablespoons lime juice
1 tablespoon soy sauce

Steps:

  • In a soup pot, sauté the onions in the oil for about 8 minutes, until golden, stirring frequently.
  • Add the cumin, turmeric, coriander and ginger and cook for another minute.
  • Add the split peas, water, sweet potatoes, apples, cinnamon, and chili powder, cover and bring to a boil.
  • Lower the heat and simmer for 40 minutes, or until the split peas are tender.
  • In a bowl, combine the tomatoes, lime juice and soy sauce.
  • When the split peas are tender, add the tomato mixture.
  • Puree the soup in a blender (in batches) or with a stick blender, adding more water if needed.

GOLDEN PEPPER SOUP



Golden Pepper Soup image

In this velvety soup, low-sodium chicken stock is infused with saffron, blended with wine, onion, garlic, celery, peppers, and spices, and then pureed.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 14

3 cups homemade or low-sodium chicken stock, skimmed of fat
Generous pinch of saffron threads
1 tablespoon unsalted butter
1 large onion, diced
3 cloves garlic, minced
2 stalks celery, diced
4 large yellow bell peppers, seeded and diced (about 2 pounds)
1/4 cup dry white wine
1 teaspoon coarse salt
1/2 teaspoon ground cumin
2 tablespoons half-and-half or milk
Freshly ground black pepper
Pinch of ground cayenne pepper
Low-fat sour cream

Steps:

  • Bring stock to a boil in a small saucepan. Add saffron; stir to dissolve. Turn off heat; let infuse while proceeding.
  • Heat butter in a large saucepan over medium-low heat. Add onion and garlic; cook until they begin to soften, about 4 minutes. Add celery and bell peppers; cook, covered, stirring occasionally, until softened, 18 to 20 minutes.
  • Add wine, and cook, stirring occasionally, until liquid has evaporated. Add infused chicken stock, salt, and cumin. Bring to a simmer, and cook until vegetables are very tender, about 10 minutes.
  • Let soup cool slightly; puree, in batches if necessary, in a food processor or blender (do not fill blender more than halfway). Return to clean saucepan; stir in half-and-half or milk, and then reheat gently (do not boil; the mixture will curdle). Season with black pepper and cayenne to taste. Serve hot or chilled, garnished with sour cream.

Nutrition Facts : Calories 84 g, Cholesterol 8 g, Fat 3 g, Fiber 2 g, Protein 3 g, Sodium 226 g

GOLDEN PEARS



Golden Pears image

Make and share this Golden Pears recipe from Food.com.

Provided by Diana Adcock

Categories     Dessert

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

1/3 cup pure maple syrup
2 tablespoons packed brown sugar
2 tablespoons butter
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
6 ripe bosc pears
4 ounces brie cheese, cut into 12 thin slices
1/4 cup sweetened flaked coconut
1 tablespoon packed brown sugar
2 tablespoons butter

Steps:

  • Preheat oven to 400 degrees.
  • Combine the maple syrup, sugar, butter, vanilla and cinnamon in a medium saucepan.
  • Over medium heat cook the syrup, stirring constantly until sugar is dissolved.
  • Set aside.
  • Peel the pears, cut in half lengthwise and core.
  • Place in a 3 quart baking dish.
  • Pour on the syrup, turning pears to coat.
  • Bake in the pre heated oven for 20-25 minutes or until pears are just soft.
  • Turn the pears a few times to coat and remove to a baking sheet.
  • Add a little water to thin the syrup and set aside.
  • Place one slice of cheese on each pear half.
  • Combine the 1/4 cup coconut with the brown sugar and butter.
  • Mix well.
  • Sprinkle on top of pears and cheese.
  • Broil until the cheese is melted and the topping is a nice golden brown.
  • Place two halves on a dessert plate and drizzle syrup on top.
  • Repeat with the remaining halves.
  • Serve warm.

APPLE AND PEAR SOUP



Apple and Pear Soup image

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

1 tablespoon reduced-fat margarine
3 tart apples - peeled, cored, and chopped
3 pears - peeled, cored, and chopped
5 cups vegetable broth
½ teaspoon rubbed sage
¼ teaspoon ground black pepper
1 bay leaf
1 ½ teaspoons pureed fresh ginger
1 tablespoon chopped fresh parsley

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

JAMAICAN GOLDEN SPLIT PEA SOUP



Jamaican Golden Split Pea Soup image

A wonderful, simple soup, which can easily be made vegetarian by substituting vegetable broth for the chicken broth. I like to garnish with a dollop of creme fraiche and a sprinkle of chopped chives or parsley. Beer is an excellent accompaniment to this soup.

Provided by P48422

Categories     Beans

Time 2h

Yield 3 quarts

Number Of Ingredients 12

1 lb yellow split peas
3 quarts chicken broth (preferably homemade)
2 large celery ribs, thinly sliced
2 medium carrots, peeled and thinly sliced
1 large onion, chopped
1 large turnip, peeled and thinly sliced
1 large parsnip, peeled and thinly sliced
1 large scallion, white portion only,thinly sliced
2 large fresh thyme sprigs
1/4 teaspoon ground allspice, plus more to taste
2 teaspoons kosher salt
fresh ground pepper

Steps:

  • Bring the broth and split peas to a boil in a large pot over med-high heat.
  • Cover, reduce the heat to a simmer and cook until the peas are soft, about 45 minutes.
  • Add all remaining ingredients.
  • Cover and cook over medium-low heat until the vegetables are tender, about 45 minutes.
  • Pick out and discard the thyme.
  • Puree the soup in batches in a food mill, food processor or blender (I use my imersion blender and puree it right in the pot).
  • Taste and adjust the seasonings with additional allspice, salt and pepper if needed.
  • This soup can be refrigerated for up to 5 days or frozen for several weeks.
  • Stir well after reheating.

PEA AND PARSLEY SOUP WITH GOLDEN CAVIAR



Pea and Parsley Soup with Golden Caviar image

A soup course may be old-school, but it never fails to delight, putting any special-occasion meal right over the top. The smooth, sophisticated pea and parsley soup is an homage to the season. It gets body from creme fraiche and a salty snap from orbs of golden caviar.

Provided by Martha Stewart

Categories     Soup Recipes

Time 45m

Number Of Ingredients 11

2 tablespoons unsalted butter
3 cups coarsely chopped onion (from 1 large)
Coarse salt and freshly ground pepper
4 cups chicken broth
2 cups water
6 cups shelled fresh English peas
4 cups packed flat-leaf parsley leaves (from 2 bunches)
1/4 cup creme fraiche, plus more for garnish
2 tablespoons fresh lemon juice (from 1 lemon)
Golden caviar, for garnish
Pea shoots (optional), for garnish

Steps:

  • Melt butter in a large pot over medium heat. Add onion and 2 teaspoons salt; cook, stirring occasionally, until onion is translucent, about 5 minutes.
  • Add broth and water and bring to a boil over high heat. Stir in peas and return to a boil. Remove from heat and stir in parsley and creme fraiche. Puree soup in a blender, working in batches, until very smooth. Transfer to a clean pot and stir in lemon juice. Season to taste with salt and pepper and keep warm until ready to serve. Divide soup among bowls and garnish with creme fraiche, caviar, and pea shoots.

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From pinchofyum.com


CHINESE PEAR SOUP RECIPE - SOUPER DIARIES | RECIPE | PEAR SOUP …
Jan 18, 2017 - Chinese pear soup recipe with pork ribs. This soup for cough also help soothe your throat and lungs and has anti-aging properties. Jan 18, 2017 - Chinese pear soup recipe with pork ribs. This soup for cough also help soothe your throat and lungs and has anti-aging properties. Pinterest . Today. Explore. When autocomplete results are available use up and …
From pinterest.ca


HOME OF THE YUM: CREATIVE RECIPES & MORE • GOLDEN PEAR FOODBLOG
Welcome at my food & joy magazine. Here is your source for tasteful recipes from around the world, interesting and entertaining stories as well as culinary travel stories. And as I am born in Germany, you will also find many authentic German recipes here.
From mygoldenpear.com


CREAMY CARROT AND GINGER SOUP • GOLDEN PEAR RECIPES
1 tbsp soy sauce or tamari (gluten-free soy sauce) - For Passover, just add a little more salt to the recipe Heat the olive oil in a large soup pot. Add the onions and garlic and cook 3–5 minutes until translucent. Add the carrots, ginger and soy sauce, and cook for 3–5 minutes, stirring frequently
From foodnewsnews.com


PEAR SOUP RECIPES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


HEARTY CURRIED PARSNIP SOUP RECIPE • GOLDEN PEAR RECIPES
First add the curry powder into the heatet large pot or Dutch oven and roast stirring for 2 minutes, until fragrant. Now add the the oil and add the onion and garlic. Cook until softened for about 5 minutes. Add the carrots and parsnips and cook for an additional 5 minutes. Add the vegetable broth and bring to a boil.
From mygoldenpear.com


PARSNIP AND PEAR SOUP - SOUP RECIPE - GOOD HOUSEKEEPING
2008-12-30 Stir in spices; cook for 1min. Add parsnips and stock; cover and simmer for 10min. Peel, core and chop two pears. Add to pan; simmer, covered, for 5min. Cool a …
From goodhousekeeping.com


CHINESE PEAR DESSERT SOUP - HEALTHY WORLD CUISINE
2019-02-07 Steam pears over low-medium heat for about 30 minutes or until fork tender. Enjoy! Slow Cooker Method: Place your pears upright in your slow cooker, drizzle with lemon juice. Add water, cinnamon sticks, star anise, Chinese red dates, goji berries and honey and cook on high for 2-2.5 hours or until fork tender. Enjoy!
From hwcmagazine.com


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