4 large pears- ripe, but not too soft- peeled, cored and diced
3 carrots, peeled, trimmed, and diced
5 cups chicken stock or broth (you may use vegetable stock or broth)
1/4 cup heavy cream (optional)
salt and pepper
pinch of cinnamon
chopped cilantro leaves, for garnish
Instructions
Melt the butter in a sturdy 4- quart Dutch oven and stir in
the chopped onions. Let cook until softened, but not
browned, about 7 to 10 minutes.
Add the sweet potatoes and cook a few minutes, then add
the pears and the carrots. Cook a couple of minutes, then
add the stock and raise the heat to high.
Bring to a boil, stirring, then lower the heat and let the
ingredients simmer for 15 to 20 minutes or until everything
is soft. Remove from heat and let cool slightly.
Puree the soup, in batches, in a food processor until
smooth. Wipe out the Dutch oven and return the soup to
the pot.
You can stir in the cream, if you'd like. Season to taste with
salt and pepper, then add a pinch of cinnamon.
Serve garnished with cilantro.
Originally Submitted
12/29/2012
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