Zucchini-Pear Soup

Recipe courtesy Mark Bittman

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5

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Total Reviews: 5

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  • on November 10, 2013

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    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.

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  • on September 27, 2013

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    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.

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  • on August 20, 2013

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    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.

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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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