Recipe courtesy of Mark Bittman

Zucchini-Pear Soup

  • Level: Easy
  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: 4 servings.
Save Recipe

Ingredients

3 tablespoons butter or extra-virgin olive oil, or a combination of both

1 medium carrot, peeled and diced

1 medium onion, peeled and diced

1 medium potato, preferably high-starch ("russet" or "baking"), peeled and diced

1/2 teaspoon fresh thyme leaves, or a pinch of dried thyme

Salt and freshly ground 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, optional

Directions

  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. 
  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 puree. Serve cold or reheat and serve hot, garnished with mint, if desired.

Pear and Zucchini Soup

Butternut Squash and Pear Soup

Pear Soup

Curried Zucchini Soup