Previous

Previous

Fresh Papaya Seed Dressing

Back to Recipes Homepage Next

Next

Foolproof Fresh Turmeric Rice

Red Pepper and Pear Soup

Total time:70 minutes
Prep time:15 minutes
Cook time:40 minutes

Servings:

7
Serving size:1 cup
Author:

Pears begin appearing in farmer’s markets right at the start of fall, and their subtle, sweet flavor is perfect for both sweet and savory dishes. Pears are best when picked unripe. Choose hard pears and leave them on your counter to ripen.

0 Comment(s)
Share
Share

Ingredients

  • 2 tablespoons butter
  • 2 teaspoons olive oil
  • 3 large red bell peppers, sliced
  • 2 carrots, sliced
  • 2 shallots, sliced
  • 2 Anjou pears, peeled and sliced
  • 1 (32-oz.) container fat-free chicken broth
  • 1/2 teaspoon dried crushed red pepper
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • Dash of ground red pepper
Garnishes: thinly sliced fresh pears, plain yogurt, chopped fresh chives

Directions

  1. Melt butter with oil in a Dutch oven over medium heat; add bell pepper and next 3 ingredients, and sauté 8 to 10 minutes or until tender.
  2. Stir in chicken broth and next 4 ingredients. Bring to a boil; cover, reduce heat to low, and simmer 25 to 30 minutes. Let cool 20 minutes.
  3. Process soup, in batches, in a food processor until smooth, stopping to scrape down sides. Return to Dutch oven, and keep warm until ready to serve. Garnish, if desired.

Note: To make ahead, let soup cool, and store in an airtight container in refrigerator up to 2 days. Reheat in a saucepan over medium-low heat, stirring often.