Autumn Vegetable Soup with Pears and Pear Chips
Soups • Chinese
Description
Autumn Vegetable Soup with Pears and Pear Chips
Ingredients
- Bartlett Pear 25 oz
- Pumpkin 20 oz
- Turnips 5 oz
- Chopped Sage Leaves 1 stalk
- Coarse Salt to taste
- Cream (40%) ¼ cup
- White Pepper (whole) to taste
Step-by-Step Guide
Step 1
Preheat the oven to 210°F.
Step 2
Using a mandoline, slice 2 pears thinly lengthwise. Arrange in a single layer on a baking sheet and place in the oven until dry, about 1 hour. Cool on the baking sheet.
Step 3
Meanwhile, peel the remaining pears and remove the cores by cutting them in half. Transfer to a saucepan and add the peeled and diced pumpkin, peeled and diced turnip, sage, and 1 teaspoon of salt. Pour in about 4 cups of water and bring to a boil. Reduce the heat and simmer until the vegetables are tender, about 20 minutes.
Step 4
Pass the soup through a sieve or blend it in a blender, removing the sage.
Step 5
Return the soup to the saucepan. Bring to a simmer over low heat and stir in the cream, seasoning with salt and pepper.
Step 6
Serve, garnished with dried pear chips.
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