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.
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 :
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
BUTTERNUT PEAR SOUP
I've made this soup fast, tasty, and easy! It 's creamy fruity with a slight kick from the ginger. A real comfort soup. I don't peel my squash just blend it up smooth in a vita mix or any high powered blender. You never know it's in there. But your body will love you for it! This I tried to keep low in fat and sugar by using low fat milk and pears in a light syrup. In the picture I garnished with recipe #50958 and fresh ripe pears slices. Alternate method for pureeing butternut Recipe #194908
Provided by Rita1652
Categories Pears
Time 40m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Slice butternut into 4 and remove seeds and fiber.
- Place in a microwave oven and cook till tender for 10-15 minutes.
- Meanwhile saute onions in butter for 10 minutes till golden brown then add brown sugar and spices cook for 5 more minutes over low heat. Add broth to deglaze the pot!
- Cube squash and if you have a good blender like a vita mix you don`t have to peel just put it in you blender along with all the ingredients and process till smooth.
- In a pot add all ingredients and simmer 10 minutes.
- Taste and season with salt and sherry if desired.
Nutrition Facts : Calories 176.2, Fat 3.9, SaturatedFat 2.3, Cholesterol 10.7, Sodium 153.3, Carbohydrate 34.4, Fiber 4.5, Sugar 15.7, Protein 4.7
BUTTERNUT SQUASH AND PEAR SOUP
Provided by Dave Lieberman
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a 4-quart saucepan melt the butter over medium-high heat, and add and sweat the onions. Add squash and pears and sweat those too a bit. Pour in the stock, enough to submerge solids. Add sprig of rosemary and bring to a simmer and cook until squash is fork tender about 15 to 18 minutes. Remove rosemary. Puree with immersion blender. Add a touch of cream and season, to taste.
CURRIED BUTTERNUT SQUASH AND PEAR SOUP
My family loves this creamy and satisfying soup with the comforting flavors of butternut squash and curry. Serve topped with frizzled onions.
Provided by blancdeblanc
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 1h45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
- Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on the prepared baking sheet. Roast in preheated oven until very soft, about 45 minutes. Scoop the pulp from the peel, and reserve.
- Melt butter in a large soup pot over medium heat. Stir in the onion, garlic, ginger, curry powder, and salt. Cook and stir until the onion is soft, about 10 minutes. Pour the chicken broth into the pot, and bring to a boil. Stir in the pears and the reserved squash, and simmer until the pears are very soft, about 30 minutes.
- Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender. Puree in batches until smooth. Return the soup to the pot, stir in the half and half, and reheat.
Nutrition Facts : Calories 168.7 calories, Carbohydrate 27.6 g, Cholesterol 20.1 mg, Fat 6.7 g, Fiber 6.6 g, Protein 3.1 g, SaturatedFat 3.9 g, Sodium 887.7 mg, Sugar 8.7 g
ROASTED PARSNIP AND PEAR SOUP
Although pears and parsnips may seem like an odd combination, the pears bring out the natural sweetness of the parsnips in this winter soup. Don't skip the topping; it's the best part! -Sara Petrie, Grassie, Ontario
Provided by Taste of Home
Categories Lunch
Time 2h
Yield 8 servings (2-1/4 quarts).
Number Of Ingredients 21
Steps:
- Preheat oven to 425°. Place parsnips in a greased 15x10x1-in. baking pan; toss with oil, nutmeg, salt and pepper. Roast 25 minutes. Stir in pears; roast 15-20 minutes longer or until tender, stirring occasionally., In a Dutch oven, heat butter over medium-high heat. Add leeks, celery and shallots; cook and stir 4-6 minutes or until tender. Stir in parsnip mixture, broth, maple syrup, bay leaf and thyme. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes. Remove from heat; cool slightly., Remove bay leaf from soup. Process soup in batches in a blender until smooth; return to pan. Stir in cream; heat through. , For topping, in a large skillet, heat butter over medium-high heat. Add remaining ingredients; cook and stir 2-4 minutes or until pears are crisp-tender. Top servings with sliced pears.
Nutrition Facts : Calories 358 calories, Fat 19g fat (10g saturated fat), Cholesterol 47mg cholesterol, Sodium 911mg sodium, Carbohydrate 48g carbohydrate (25g sugars, Fiber 7g fiber), Protein 4g protein.
CREAMY PEAR SOUP
Make and share this Creamy Pear Soup recipe from Food.com.
Provided by cannedfood
Categories Low Protein
Time 15m
Yield 2 , 2 serving(s)
Number Of Ingredients 5
Steps:
- Thinly slice 1 pear half and reserve for garnish. Place remaining pears, yogurt, lemon juice, and ginger in the bowl of a food processor fitted with the metal blade. Puree to a thick cream consistency, adding up to 1/2 cup of the reserved pear liquid. Pour into a serving bowl, and place in the freezer for 20 minutes, or refrigerate for 1 hour until well chilled. To serve, ladle the soup into shallow soup bowls, and garnish with reserved pear slices and mint.
- Servings: 2.
- Nutritional Information Per Serving: Calories 310; Total fat 1.5g; Saturated fat 1g; Cholesterol 5mg; Sodium 115mg; Carbohydrate 70g; Fiber 7g; Protein 9g; Vitamin A 2%DV*; Vitamin C 15%DV; Calcium 25%DV; Iron 8%DV * Daily Value.
Nutrition Facts : Calories 306, Fat 2.2, SaturatedFat 1.2, Cholesterol 7.3, Sodium 104, Carbohydrate 67.9, Fiber 7.3, Sugar 52.8, Protein 8
More about "pear soup recipes"
SUPREME PEAR SOUP - AND OH SO EASY | READY IN 15 MINS
From hurrythefoodup.com
5/5 (2)Total Time 15 minsCategory Appetizers, Main Course, Sides, SoupsCalories 303 per serving
- Melt the butter in a pot and mix in the flour, stirring continuously until you have a smooth mixture.
CHINESE PEAR SOUP RECIPE - SOUPER DIARIES
From souperdiaries.com
Reviews 25Estimated Reading Time 5 mins
CAMILA ALVES'S ROASTED BUTTERNUT SQUASH AND PEAR …
From popsugar.com
CHINESE PEAR HERBAL TONIC SOUP 川貝雪梨湯 | CHINESE …
From thehongkongcookery.com
PEAR SALAD WITH CREAMY POMEGRANATE DRESSING!
From carlsbadcravings.com
PEAR SOUP RECIPES - 1 RECIPE | NIFTYRECIPE.COM
From niftyrecipe.com
VEGAN COLD PEAR SOUP - THIS HEALTHY KITCHEN
From thishealthykitchen.com
PEAR SOUP • CIAOFLORENTINA
From ciaoflorentina.com
PEAR SOUP RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
PEA SOUP RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
PEAR AND CELERY SOUP | CANADIAN LIVING
From canadianliving.com
ROASTED PEAR BUTTERNUT SQUASH SOUP | XX PHOTOZ SITE
From xxphotoz.com
RED PEPPER-AND-PEAR SOUP RECIPE | MYRECIPES
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love