Best Pear And Zucchini Soup Recipes

Pear and Zucchini Soup image

Provided by Food Network

Time 1h

Yield 6 servings

Number Of Ingredients 14

1 tablespoon butter
2 tablespoons olive oil
2 carrots, diced
2 stalks celery, diced
1 small onion, diced
6 medium zucchini, diced
2 small pears, peeled, seeded and diced (preferably Anjou or Forelle)
1 tablespoon fresh sage leaves, cut into ribbons
5 cups water
3 medium potatoes, peeled and diced
1 teaspoon salt, plus more to taste
1/4 cup heavy cream
Freshly ground black pepper
Bread or croutons, for serving

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.

ZUCCHINI AND PEAR SOUP (NYT 10/12/07) image

Yield 4 servings

Number Of Ingredients 10

3 tablespoons butter or extra virgin olive oil, or a combination
1 medium carrot, peeled and diced
1 medium onion, peeled and diced
1 medium potato, preferably high-starch (''russet'' or ''baking''), peeled and diced
1/2 teaspoon fresh thyme leaves, or a pinch of dried thyme
Salt and black pepper
4 medium zucchini, trimmed and diced
2 medium ripe (but still firm) pears, peeled, cored and diced
4 cups chicken or vegetable stock, or use water
Mint leaves for garnish (optional).

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 AND ZUCCHINI SOUP image

Yield 4 servings

Number Of Ingredients 10

3 tablespoons butter or extra virgin olive oil, or a combination
1 medium carrot, peeled and diced
1 medium onion, peeled and diced
1 medium potato, preferably high-starch ("russet" or "baking"), peeled and diced
1/2 teaspoon fresh thyme leaves, or a pinch of dried thyme
Salt and black pepper
4 medium zucchini, trimmed and diced
2 medium ripe (but still firm) pears, peeled, cored and diced
4 cups chicken or vegetable stock, or use water
Mint leaves for garnish (optional).

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.