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Ingredients

  • 2 cinnamon sticks
  • 1 medium onion, coarsely chopped
  • 4 celery ribs, chopped
  • 3 large ripe pears, cubed
  • 2 large sweet potatoes, peeled and cut into large cubes
  • 6 cups water or vegetable stock
  • 3 bay leaves
  • 1 1/2 cups heavy cream
  • Ground nutmeg, to taste
  • Kosher salt, to taste
  • Ground black pepper, to taste
  • 2 Tbs. sautéed pear
     

Directions

Place first eight ingredients in a pan and bring to a boil. Reduce heat, cover, and cook until potatoes are tender, about 25 minutes. Cool slightly. Remove bay leaves and cinnamon sticks. Purée in batches in a blender, until smooth. Return soup to saucepan and heat through. Season to taste with nutmeg, salt, and pepper. Garnish with sautéed pear. Serve hot.

For pear garnish:
1 large pear, peeled and diced
2 Tbs. butter
1 tsp. minced chives

 

 

Brown  butter over medium heat in a sauté pan. Add the pears and sauté till golden on the edges. Cool to room temp and fold in minced chives. 


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