Recipe courtesy of Mark Bittman
Zucchini-Pear Soup
- Level: Easy
- Yield: 4 servings.
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 239
- Total Fat
- 11
- Saturated Fat
- 2
- Carbohydrates
- 35
- Dietary Fiber
- 7
- Sugar
- 16
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 1475
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
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
- 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.
- 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.