PEAR AND AUTUMN-VEGETABLE SOUP
Sweet turnip and pumpkin meet Bartlett pears in this Pear and Autumn-Vegetable Soup touched with sage, finished with cream, and garnished with oven-dried pear slices.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 200 degrees. Using a mandoline or a very sharp knife, cut 2 medium pears lengthwise into paper-thin slices. Arrange the slices in a single layer on a rimmed baking sheet. Bake until pears are dry, about 1 hour. Let cool completely on sheet on a wire rack.
- Meanwhile, peel remaining 4 pears; halve lengthwise, and core. Place pears, pumpkin, turnip, sage, and 1 teaspoon salt in a 4-quart stockpot. Cover with water (at least 4 cups). Bring to a boil. Reduce heat, and simmer until vegetables are tender, about 20 minutes.
- Pour mixture through a sieve into a medium bowl, reserving broth and discarding sage. Puree solids in a food processor or blender, adding up to 1/2 cup reserved broth as needed.
- Return puree to the pot. Stir in 3 to 4 cups reserved broth to achieve desired consistency. Bring soup to a simmer over medium-low heat. Whisk in cream, remaining 1/2 teaspoon salt, and the pepper. Serve garnished with dried pears.
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
ROASTED AUTUMN VEGETABLE SOUP
Roasting sweet potatoes, carrots and parsnips brings out their best features. Blend them, and you have a warm, healthy soup for a cool fall night. -Stephanie Flaming, Woodland, California
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 12 servings (4 quarts).
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Peel and cut sweet potatoes, carrots and parsnips into 1-1/2-in. pieces; place in a large bowl. Add onions and garlic cloves; drizzle with oil and toss to coat. Divide mixture between 2 greased 15x10x1-in. baking pans. Roast 40-50 minutes or until tender, stirring occasionally., Transfer vegetables to a Dutch oven. Add broth, milk, salt and pepper. Bring to a boil; simmer, uncovered, 10-15 minutes to allow flavors to blend., Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan and heat through. Sprinkle servings with minced herbs.
Nutrition Facts : Calories 240 calories, Fat 6g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 1251mg sodium, Carbohydrate 43g carbohydrate (18g sugars, Fiber 7g fiber), Protein 6g protein.
ROASTED AUTUMN VEGETABLE SOUP
This is a comforting, stick to your ribs soup. Great on cold winter days. Roasting the vegetables helps bring out their natural sweetness. Recipe comes from Weight Watchers, points 2.
Provided by Barb G.
Categories Onions
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- In a large roasting pan combine onion, carrots, parsnips and squash; coat with cooking spray; roast for 15 minutes.
- Place roasted vegetables in a large pot; add broth and milk, season to taste with salt and pepper; cook 10 minutes to allow flavors to combine.
- Transfer mixture to a blender or food processer, or use an immersion blender in pot, and blend until smooth, about 4 to 5 minutes, (note: add more water or broth to achive desired thickness).
SPICED BUTTERNUT PEAR SOUP
This recipe hits the spot for me any cold night. It makes a lot, so I pull it out for dinner parties too and it's yet to go over poorly. Feel free to experiment. I go by my mother's philosophy of using what's in your pantry, so throw some different stuff in there if you want!
Provided by Juliet Whiskey
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h5m
Yield 8
Number Of Ingredients 16
Steps:
- Heat butter and olive oil in a large pot over medium heat. Add butternut squash, potatoes, onion, carrot, celery, and garlic; cook and stir until evenly coated and warmed through, about 10 minutes.
- Pour enough chicken broth into the pot to cover the butternut squash mixture. Cook for 10 minutes. Add pear; simmer until potatoes are soft, about 30 minutes. Season with ginger, cayenne pepper, allspice, nutmeg, salt, and pepper.
- Fill a blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup.
- Stir heavy cream into the blended soup. Cook until heated through, 5 to 10 minutes.
Nutrition Facts : Calories 182.5 calories, Carbohydrate 30.7 g, Cholesterol 16.5 mg, Fat 6.4 g, Fiber 5 g, Protein 3.4 g, SaturatedFat 2.9 g, Sodium 531.9 mg, Sugar 6.9 g
AUTUMN PEAR AND PUMPKIN SOUP
The Middle School cooking teacher gave me a recipe for a soup that smelled so good I HAD to ask for it-it was a mushroom-tomato bisque that I just posted but on the same sheet was this soup recipe that sounds like it would be good so I thought I would post it as well. It is from a 1996 magazine.
Provided by Oolala
Categories Pears
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine onion, water and bouillon granules in a large saucepan.
- Bring to a boil; reduce heat and simmer, covered, about 10 minutes, or until the onion is very tender; cool slightly.
- Transfer mixture to a blender container or food processsor bowl.
- Add pumpkin.
- Cover and blend or process till smooth.
- Return pumpkin mixture to saucepan and stir in half and half or light cream, pear nectar, ginger, and white pepper.
- Cook and stir until heated through.
- Ladle into soup bowls.
- If desired , garnish each serving with pear slices.
Nutrition Facts : Calories 202.3, Fat 11.8, SaturatedFat 7.3, Cholesterol 37.5, Sodium 430.1, Carbohydrate 22.2, Fiber 1.1, Sugar 1.7, Protein 4.2
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