Cauliflower And Pear Soup Recipe

Name: Cauliflower And Pear Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 T olive oil; 2 T butter; 1 large leek, white and light green parts, chopped; 1 small shallot, chopped; 1 head cauliflower, green leaves and trunk removed, florets chopped; 2 small yukon gold potatoes, peeled and chopped; 1 large or 2 small pears, peeled, cored, and chopped; 5 leaves fresh sage (or about 2 tsp chopped); 1 T chopped fresh thyme leaves; 5 to 6 cups chicken stock; kosher salt + freshly ground black pepper; 2 to 3 tsp sherry vinegar, or to taste (champagne vinegar also works well); 2 T finely chopped chives, for serving

Servings: persons

1 T olive oil
2 T butter
1 large leek, white and light green parts, chopped
1 small shallot, chopped
1 head cauliflower, green leaves and trunk removed, florets chopped
2 small yukon gold potatoes, peeled and chopped
1 large or 2 small pears, peeled, cored, and chopped
5 leaves fresh sage (or about 2 tsp chopped)
1 T chopped fresh thyme leaves
5 to 6 cups chicken stock
kosher salt + freshly ground black pepper
2 to 3 tsp sherry vinegar, or to taste (champagne vinegar also works well)
2 T finely chopped chives, for serving

1
Heat the oil and butter in a soup pot over medium heat. Add the leek and shallot, and cook until they are soft, stirring occasionally, about 5 minutes.
2
Add the cauliflower, potato, pear, sage, and thyme, stirring to thoroughly coat them with the oil and butter. Season with salt and pepper. Cook until lightly browned, stirring frequently, another 8 to 10 minutes. You're aiming for a little caramelization around the edges for depth of flavor.
3
Add 5 cups chicken stock. Season to taste with salt and pepper. Bring to a simmer, lower heat to just maintain the simmer, and cook until all of the ingredients are very tender, about 30 minutes.
4
With an immersion blender or regular blender, puree the soup until it's smooth. If using a blender, you may need to do this step in batches, then return to pot. You're looking for a smooth, velvety texture, so take your time to blend thoroughly. Thin with more chicken stock, if needed, until you reach desired consistency.
5
Season to taste with vinegar and salt and pepper. Serve in heated bowls, garnished with chives.

893

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 T olive oil, 2 T butter, 1 large leek, white and light green parts, chopped, 1 small shallot, chopped, and more.

Yes, Cauliflower And Pear Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cauliflower And Pear Soup

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