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.
- 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
- Melt butter with oil in a Dutch oven over medium heat; add bell pepper and next 3 ingredients, and sautÃ© 8 to 10 minutes or until tender.
- 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.
- 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.