Zucchini-Pear Soup
Published October 2, 2007
Evan Sung for The New York Times
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
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
½ 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
Nutritional analysis per serving (4 servings)
37 grams carbs; 248 calories; 8 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 9 grams fiber; 1518 milligrams sodium; 5 grams protein; 16 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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.
Private Notes
Comments
Very good, but I did make a modification. I pureed the finished soup in the blender, because there were more chunks than liquid.
I've been making this for years, but always sub parsnip for carrot. The orange gives it an unpleasantly muddy color otherwise.
This is a Bittman that can't be beat. I especially like the 4th step in the recipe: "or use water." A good soup, and easy to do. Yes, leave out the stock, but take care with the pear. It needs to be just right, not too soft (we call it 'overripe'), and not hard to peel.
I used yellow summer squash and peaches because that’s what I had on hand & it was SO GOOD y’all! My friend said it tasted as good as soup we would get in a fancy restaurant. My Vitamix made it super smooth. :P
says 4 servings: more like 6-8. half of everything would be fine for 4.
I would use at least 3 pears next time, zucchini overpowered the pear.