Pear and Fennel Soup
Pear and Fennel Soup might be just the soup you are searching for. One portion of this dish contains approximately 2g of protein, 4g of fat, and a total of 143 calories. This recipe serves 4 and costs $1.63 per serving. Head to the store and pick up vegetable broth, bosc pears, ground cardamom, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Winter. 95 people were impressed by this recipe. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. It is brought to you by Recipe Girl. From preparation to the plate, this recipe takes about 1 hour and 30 minutes. With a spoonacular score of 48%, this dish is solid. Similar recipes are Fennel-pear Soup, Fennel and Comice Pear Soup, and Spiced Squash, Fennel & Pear Soup.
Servings: 4
Preparation duration: 45 minutes
Cooking duration: 45 minutes
Ingredients:
1 bay leaf
2 firm medium Bosc pears, peeled, cored, and diced
2 medium fennel bulbs, trimmed and thinly sliced
1 garlic clove, chopped
1/2 teaspoon ground cardamom
1/2 teaspoon ground coriander
1/4 teaspoon ground white pepper
1 tablespoon extra-virgin olive oil, plus extra for drizzling
sea salt, if desired
4 cups low-sodium vegetable broth, divided
1 medium sweet white onion, diced
Equipment:
pot
blender
bowl
Cooking instruction summary:
In a large stockpot, heat the oil over medium heat. Add the onion and saut until it beings to turn golden brown, 4 to 5 minutes. Add the garlic, coriander, cardamom, pepper and bay leaf and stir for 30 seconds. Add the fennel and 1/2 cup of the broth and cook, uncovered, stirring frequently, for 7 minutes. Add the pears and the remaining 3 1/2 cups broth. Cover, raise the heat, and bring to a boil. Lower the heat and simmer until the fennel is soft and tender, 35 to 40 minutes. Uncover, let cool, and remove the bay leaf.In batches, transfer the soup to a blender and puree until smooth. Return the soup to the pot and keep warm until serving. Portion into serving bowls and garnish each bowl with a drizzle of oil (if desired), fennel fronds and salt, to taste.
Step by step:
1. In a large stockpot, heat the oil over medium heat.
2. Add the onion and saut until it beings to turn golden brown, 4 to 5 minutes.
3. Add the garlic, coriander, cardamom, pepper and bay leaf and stir for 30 seconds.
4. Add the fennel and 1/2 cup of the broth and cook, uncovered, stirring frequently, for 7 minutes.
5. Add the pears and the remaining 3 1/2 cups broth. Cover, raise the heat, and bring to a boil. Lower the heat and simmer until the fennel is soft and tender, 35 to 40 minutes. Uncover, let cool, and remove the bay leaf.In batches, transfer the soup to a blender and puree until smooth. Return the soup to the pot and keep warm until serving. Portion into serving bowls and garnish each bowl with a drizzle of oil (if desired), fennel fronds and salt, to taste.
Nutrition Information:
