- 1 tablespoon butter
- 2 tablespoons olive oil
- 2 carrots, diced
- 2 stalks celery, diced
- 1 small onion, diced
- 6 medium zucchini, diced
- 2 small pears, peeled, seeded and diced (preferably Anjou or Forelle)
- 1 tablespoon fresh sage leaves, cut into ribbons
- 5 cups water
- 3 medium potatoes, peeled and diced
- 1 teaspoon salt, plus more to taste
- 1/4 cup heavy cream
- Freshly ground black pepper
- Bread or croutons, for serving
In a medium stock pot over medium heat, add butter and olive oil. When the butter melts, add the onions, celery and carrots and cook until browned, about 10 minutes. Add the zucchini, pear and sage. Cook another 10 minutes, stirring occasionally. Add the water, potatoes, and 1 teaspoon salt.
Place a lid on the pot and reduce heat to low. Simmer until the vegetables are fork-tender, about 30 minutes.
Remove the soup from the heat. With an immersion blender, puree the soup until smooth. Stir in the heavy cream. More water can be added as desired if the soup is too thick. Bring to a simmer and season with salt and pepper. Serve with bread or croutons.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.