Zucchini-Pear Soup

Recipe courtesy Mark Bittman
TOTAL TIME: 45 min
Prep: 15 min
Inactive Prep: --
Cook: 30 min
 
YIELD: 4 servings.
LEVEL: Easy

ingredients

  • 3 tablespoons butter or extra-virgin olive oil, or a combination of both
  • 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 freshly ground 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
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

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.

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 puree. Serve cold or reheat and serve hot, garnished with mint, if desired.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

5

Newest Ratings and Reviews

Read all 5 reviews

  • on November 10, 2013

    Flag

    I thought that this was going to taste delicious, and it did. But it didn't look very delicious. It followed the recipes and it turned out a brown greenish. I added some sour cream and a little extra dried thyme and it tasted pretty AMAZING!! IT's so healthy and fresh. I will defiantly make this again.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on September 27, 2013

    Flag

    Fabulous...my husband and daughter do not like zucchini but raved about this soup. It has a creamy mouth feel with no fat added. This would make a great Thanksgiving starter. One suggest...for eye appeal consider peeling zucchini.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on August 20, 2013

    Flag

    Easy, tasty, and nourishing. What more could one ask for in a soup? I've made this several times, occasionally adding celery and basil. A little white wine in the mix also isn't out of place. Ever since I found the recipe by way of The New York Times and tried it out, I've loved sharing it with friends.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.