Nothing warms the body and soul like a bowl of soup on a cold winter’s day. When there’s a chill in the air, soup can bring nourishment and a sense of comfort. The winter months are also an ideal time to experiment in the kitchen, as the frigid temperatures keep many of us cozied up indoors. Pears may not be top of mind when you think of soup, but they offer a unique flavor and texture to bowls both sweet and savory. Pears are also an excellent source of fiber and a good source of vitamin C, making them a healthy and delicious ingredient. Whether sautéed with veggies before stock is added, roasted and pureed to blend with stocks, or simply chopped and added to a simmering broth, pears are a tasty and fun way to step up your soup game. These five soups will add an abundance of warmth and sweetness to the winter months.
Developed by chef Vitaly Paley of the acclaimed restaurant Paley’s Place in Portland, OR, this vegetarian soup is simultaneously simple and decadent. Rich flavors take center stage as the creaminess, heartiness and sweetness strike a heavenly balance with squash and pears getting a nice curry kick.
This autumn-inspired version of Mulligatawny soup is sure to delight. Colorful pears, tender chicken, sweet potatoes and rich coconut milk star in this adaptation of a classic English soup with Indian origins. The recipe comes together in about 30 minutes for an easy weeknight dinner, and the leftovers taste even better! Top the soup with crunchy toasted coconut and bright, fresh cilantro leaves.
Simplicity is the key in this recipe with basic ingredients and cooking directions that are easy to follow. This velvety smooth soup can be made up to three days ahead of when you plan to eat it. Once it’s ready just cover, cool and refrigerate, warm it up just before serving whenever you’re ready! Homemade croutons make it a total crowd-pleaser too!
Sunchoke is a root vegetable also known as a Jerusalem artichoke because of its artichoke flavor. This recipe, developed by Ethan Stowellof Seattle’s Staple & Fancy, Tavoláta, How to Cook a Wolf and Anchovies & Olives, brings a sweet start to any meal with an unusual combination of ripe pears and sunchokes. Oh yeah…and bacon!
Basil-macadamia pesto serves as a zesty compliment to the sweetness of the pear and corn soup. This is yet another recipe that is uncomplicated and quick to whip up, which makes it a satisfying dish to make for the family on those hectic weeknights. It’s also meatless and fairly low on oil!