Pear Soup Recipe – Eats Now

Name: Pear Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: The soup; 1 red onion diced; 2 Jerusalem artichokes diced; 3 pears peeled, cored and diced; 3 sage leafs cut in strips; 2 tbs sherry vinegar; 1 liter veal stock; butter; salt; pepper; Garnish; Some diced pear; 1 slice of bread diced; 3 mushrooms chopped; butter; a few strips of crisp savoy cappage

Servings: persons

The soup
1 red onion diced
2 Jerusalem artichokes diced
3 pears peeled, cored and diced
3 sage leafs cut in strips
2 tbs sherry vinegar
1 liter veal stock
butter
salt
pepper
Garnish
Some diced pear
1 slice of bread diced
3 mushrooms chopped
butter
a few strips of crisp savoy cappage

1
In a cast iron pot melt butter and saute onions, Jerusalem artichokes, sage and pear.
2
Add the sherry vinegar and let it reduce a bit before adding the stock.
3
Cook at a gentle boil for about 25 minutes. Then blend the soup. Put it back in the pot, adjust taste with salt and pepper.
4
Make garnish by sauteing pear, mushroom and bread in a little butter until the bread is crisp and the mushroom cooked but before the the pear turns mushy.
5
To serve: Ladle into soup bowl and garnish first with the strips of cabbage and then with the sauteed bread, pear and mushroom mixture.

kcal

Calories

Carbs

Protein

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 16 ingredients. The key ingredients include: The soup, 1 red onion diced, 2 Jerusalem artichokes diced, 3 pears peeled, cored and diced, and more.

Yes, 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.

Pear Soup

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