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Zucchini-Pear Soup

Recipe courtesy Mark Bittman
Show: The Minimalist Episode: Soup & Sandwich

Photo: Zucchini-Pear Soup

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
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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.

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  • on January 08, 2013

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    When I watched Mark make this soup I was intrigued to say the least. I made it last night & doubled it for my daughters family.i had a whole bag of zucchini that needed to be used up. I used veggie stock, reduced the amount of oil to 1tb. OMG it was to die for. You'll have to adjust your seasonings but the minced mint on top made it even better. Very fresh & healthy!!! Ps, just ordered 3 of Mark's books online last night because I want to cook like this all the time now.

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  • on January 13, 2012

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    I expected this soup to be delicious and I was not disappointed. What a great way to use up zucchini. Would definitely make again.

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