SWEET POTATO & PEAR SOUP

Sweet Potato & Pear Soup image

This is a delicious soup with a truly different taste and texture from any other soups I have eaten or made. It is nutritious and healthy for day-to-day eating and is also ideal for dinner parties. Be ready to be asked for the recipe! It reheats well, including in the microwave, and makes a great lunch to take to work. It also freezes well, so it's worth making a large quantity when you make it, so that you have some to freeze. Like most soup recipes it is easy to modify to suit your personal preferences. I first came across the basic recipe in two different Murdoch Books publications: Entertaining: Quick Short Recipes and Bowl Food: the new comfort food for people on the move. The first time I made it, the fresh pears at the greengrocers were not yet ripe and I was impatient to try the recipe! So I used canned pears (minus the pear juice, some of which I drank while making the soup). Because the soup was so delicious using the canned pears, I have continued to use them each time I have made this soup. As a garlic lover, I have so far refrained from adding garlic but with winter approaching - for those of us who are down under - I intend to add some next time I make this soup.

Provided by bluemoon downunder

Time 1h25m

Yield 8-10 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 tablespoons butter
2 yellow onions, finely chopped
2 lbs sweet potatoes, peeled and diced
4 pears, peeled,cored and diced or 2 (15 ounce) cans pears, without juice
6 -8 cups chicken broth or 6 -8 cups vegetable broth
1 -2 cup white wine (optional)
1 -2 cup Greek yogurt, to taste
chopped of fresh mint or parsley, to garnish

Steps:

Melt the butter in a large pot over a medium heat, and sauté onion for 2-3 minutes until softened but not brown.
Add the diced sweet potato and diced pear, and sauté for 3-4 minutes.
If using canned pears, only sauté the diced sweet potato at this stage and add the pears later.
Add the chicken broth to the pot, bring to the boil and simmer gently for 20-25 minutes, or until the sweet potato (and pears) are soft.
If including wine in your soup, add this in the last 10 minutes while the soup is simmering.
Cool the soup for about 30 minutes.
If using canned pears, drain these well, reserve the juice and add the pears now.
They will help to cool down the soup.
There is no need to chop the pears as the soup is about to be processed.
In batches, process the chicken broth, sweet potatoes and pears until smooth in a blender or a food processor.
Adjust the thickness of the soup so that it is to your liking by adding either more pears or some of the reserved pear juice, or more wine.
Return the soup to the pot.
If serving straight away: gently reheat, without bringing to the boil, stir in a swirl of yogurt and garnish with fresh mint or parsley.
If serving later: refrigerate after processing.
If taking to work for lunch: take the required quantity of yogurt in a separate container and spoon onto soup after it has been heated in the microwave.
If freezing: freeze after processing.
When ready to serve, defrost, gently reheat, without bringing to the boil, stir in a swirl of yogurt and garnish with fresh mint or parsley.