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.

Curried Black Lentil Soup

Here's a great recipe for lentil soup that has a bit of a different flavor than your run of the mill lentil soup. I just made this for the first time. It is a great cool weather soup!


Ingredients:
1 cup mah dal (black lentils)
4 cups water
1 green chili chopped (or substitute with 1/2 tsp cayenne)
3 tbsps vegetable oil
1 inch ginger, peeled and chopped into tiny pieces
1 medium onion, sliced finely
1 medium carrot, diced
1 tsp garam masala
1 tsp ground cumin
1 tsp salt
1 tsp black pepper

Directions:
1. Rinse the lentils in water To remove dirt etc.
2. Pour the lentils, the 4 cups of water, the salt and half of the ginger into a pot. 3. Cook on low heat for 2 - 3 hours or pressure cook for 45 minutes.

Meanwhile...
4. Heat the oil and the rest of the spices together on medium low heat until spices are toasted, add the sliced onions and fry until golden brown. Remove the onions and repeat for the carrots until semi cooked.
5. Pour the above mixture into the lentils and simmer for at least another 30 minutes. The longer you simmer, the better it will taste. Add more salt to taste if necessary.