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.
Advertisement

On TV

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

Get Cooking Channel on your TV.