ZUCCHINI-PEAR SOUP
Provided by Mark Bittman
Categories easy, soups and stews, appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put butter, oil or combination in a large skillet over medium heat; when butter melts or oil is hot, cook carrot, onion, potato and thyme with a healthy sprinkling of salt and pepper. Stir occasionally, adjusting heat so vegetables do not brown. When onion is softened, about 5 minutes, add zucchini and continue to cook until everything is tender, 10 to 15 minutes.
- Add pear and cook until it has softened, about 5 minutes more. Add liquid and bring to a boil; taste and adjust seasoning. Cool mixture, then purée. Serve cold or reheat and serve hot, garnished with mint, if desired.
Nutrition Facts : @context http, Calories 239, UnsaturatedFat 9 grams, Carbohydrate 35 grams, Fat 11 grams, Fiber 7 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 1475 milligrams, Sugar 16 grams
PEAR AND ZUCCHINI SOUP
Steps:
- In a medium stock pot over medium heat, add butter and olive oil. When the butter melts, add the onions, celery and carrots and cook until browned, about 10 minutes. Add the zucchini, pear and sage. Cook another 10 minutes, stirring occasionally. Add the water, potatoes, and 1 teaspoon salt.
- Place a lid on the pot and reduce heat to low. Simmer until the vegetables are fork-tender, about 30 minutes.
- Remove the soup from the heat. With an immersion blender, puree the soup until smooth. Stir in the heavy cream. More water can be added as desired if the soup is too thick. Bring to a simmer and season with salt and pepper. Serve with bread or croutons.
PURéED ZUCCHINI SOUP WITH CURRY
Just the right amount of basmati rice contributes just the right amount of substance to this beautiful, light spring soup.
Provided by Martha Rose Shulman
Categories soups and stews, appetizer, side dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat the olive oil over medium heat in a large, heavy soup pot and add the onion. Cook, stirring, until it is tender, about 5 minutes. Add a generous pinch of salt, the garlic and the zucchini and stir for about a minute, until the garlic smells fragrant. Add the curry powder, stir together, and add the stock or water, the rice and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Taste and adjust salt.
- Purée the soup with an immersion blender or a food mill or in batches in a blender, taking care to remove the lid or take out the center insert and to cover with a towel to avoid hot splashes. Return to the pot, heat through, add pepper and cayenne to taste and stir in the lemon juice. Serve, garnishing each bowl with paper-thin slices of zucchini, chopped chives and croutons if desired.
Nutrition Facts : @context http, Calories 175, UnsaturatedFat 4 grams, Carbohydrate 23 grams, Fat 6 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 999 milligrams, Sugar 8 grams
ZUCCHINI-PEAR SOUP
Provided by Food Network
Time 45m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Put butter, oil or combination in a large skillet over medium heat; when butter melts or oil is hot, cook carrot, onion, potato and thyme with a healthy sprinkling of salt and pepper. Stir occasionally, adjusting heat so vegetables do not brown. When onion is softened, about 5 minutes, add zucchini and continue to cook until everything is tender, 10 to 15 minutes.
- Add pear and cook until it has softened, about 5 minutes more. Add liquid and bring to a boil; taste and adjust seasoning. Cool mixture, then puree. Serve cold or reheat and serve hot, garnished with mint, if desired.
ZUCCHINI AND PEAR SOUP (NYT 10/12/07)
Steps:
- 1. Put butter, oil or combination in a large skillet over medium heat; when butter melts or oil is hot, cook carrot, onion, potato and thyme with a healthy sprinkling of salt and pepper. Stir occasionally, adjusting heat so vegetables do not brown. When onion is softened, about 5 minutes, add zucchini and continue to cook until everything is tender, 10 to 15 minutes. 2. Add pear and cook until it has softened, about 5 minutes more. Add liquid and bring to a boil; taste and adjust seasoning. Cool mixture, then purée. Serve cold or reheat and serve hot, garnished with mint, if desired.
PEAR ZUCCHINI BREAD
Pretty pear pieces peek out of every slice of this moist bread recommended by Pat Habiger or Spearville, Kansas.
Provided by Taste of Home
Time 1h10m
Yield 2 loaves.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first seven ingredients. Combine flours, pie spice, baking soda, baking powder and salt; stir into pear mixture until blended. Fold in nuts. Pour into two greased 8x4-in. loaf pans. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes; remove to a wire rack to cool completely.
Nutrition Facts :
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