Do you have a few pears sitting around that are past their prime and you don’t know what to do with them? Turn them into soup! We use Bartlett pears in this recipe because they cook down well, and you can leave the skin on too! The cheddar and pear turn what should be a sweet flavor into a complex, savory feast for the eyes and the mouth! Added potatoes and celery up the veggie count making this a complete meal, perfect for lunch or dinner. Switch up your regular routine with this unconventional flavor match!
Ingredients:
- 4 very ripe Joyfully Grown™ Bartlett Pears
- 3 medium Yukon Gold potatoes
- 3 ribs of celery
- 1 large yellow onion
- 1 tablespoon of fresh time
- 4 tbsp. salted butter
- 1 glass of white wine
- 4 cups vegetable broth
- 4 cups shredded cheddar cheese (I use 2 c. sharp, 2 c. medium)
- ½ cup heavy whipping cream
- Salt & pepper to taste
- Raisin walnut bread (optional) if you cannot find this combo, regular raisin bread is fine!
- Olive oil or Ghee (optional)
Directions:
- Melt butter in a large stock pot on medium heat. Chop the pears, potato, celery, and onion and add to the pot, stirring to sauté until the onions are wilted.
- Add in the fresh thyme and black pepper and stir until fragrant.
- Pour in the glass of wine and vegetable broth. Bring to a boil.
- Reduce the heat to allow the broth to simmer, covered for 30-45 minutes or until the potatoes are very soft.
- Dice the raisin bread into cubes and toss onto a baking sheet. Spray with ghee or olive oil and toast until browned. Allow to cool and harden while the broth simmers.
- Using an immersion blender or heat safe blender, puree until the soup is completely smooth.
- Add in the heavy cream and cheese stirring until combined.
- Season with salt and more pepper if desired.
- Serve warm, with a sprinkling of fresh thyme and raisin bread croutons!
Recipe by Valerie Musser of @valeriesofcoursecatering & @whosagoodlizard
