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We wanted to create a space where people could share and comment on favorite recipes and when to use them. Please feel free to use what's here, add more or comment on what you find. New spin-offs of our old favorites are also welcome.


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Our newest recipe post...

11/14/07

Zucchini - Pear Soup

My librarian told me about this recipe. She said that it sounds really strange, but it is delicious. I haven't yet tried it, but I plan to soon. She also told me that she uses olive oil, not butter.


Ingredients:
3 tablespoons butter or extra virgin olive oil, or a combination
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 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 purée. Serve cold or reheat and serve hot, garnished with mint, if desired.

Yield: 4 servings.

1 comment:

Anonymous said...

Adding some cumin after everything is combined really makes this soup much more flavorful. Without it, the soup is actually a little starchy/bland tasting.