Easy Sweet Potato And Pear Soup Recipes

EASY SWEET POTATO AND PEAR SOUP

Steps:

• Melt butter in a pot over medium heat. Add onion, carrot, and celery; cook and stir for 1 minute. Add sweet potatoes, pears, cinnamon stick, and thyme; cook and stir until fragrant, about 2 minutes.
• Stir chicken broth and paprika into the pot; bring to a boil. Simmer until sweet potatoes are soft, about 15 minutes. Discard cinnamon stick.
• Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Return to pot.
• Stir heavy cream, maple syrup, and lime juice into the blended soup. Simmer until flavors combine, about 5 minutes. Season with salt and pepper.

SWEET POTATO AND PEAR SOUP

Steps:

• In a large saucepan, combine the sweet potatoes, water, 3/4 teaspoon salt and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until tender. , Meanwhile, in another large saucepan, cook and stir the pears and onion in butter over medium heat for 5 minutes. Stir in grape juice; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir into the sweet potato mixture. Cool slightly., In a blender, cover and puree soup in batches; return all to one of the pans. Stir in the cream, pepper and remaining salt; heat through (do not boil).

APPLE AND PEAR SOUP

Steps:

• Melt the margarine in a large saucepan over medium heat. Cook and stir the apples and pears in the melted margarine for about 5 minutes. Add the vegetable broth, sage, pepper, and bay leaf to the pan; bring to a boil. Reduce heat to low. Place a cover on the saucepan and allow the mixture to simmer until hot and the apples and pears are tender, about 20 minutes. Remove from heat and allow to cool for 5 minutes.
• Pour about 1/3 of the soup into a blender, filling the pitcher no more than halfway full. Hold the lid of the blender in place with a towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth; pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the saucepan. Return the pureed soup to the saucepan and warm over medium heat until completely reheated. Garnish with parsley to serve.

SWEET POTATO & PEAR SOUP

Steps:

• Melt the butter in a large pot over a medium heat, and sauté onion for 2-3 minutes until softened but not brown.
• Add the diced sweet potato and diced pear, and sauté for 3-4 minutes.
• If using canned pears, only sauté the diced sweet potato at this stage and add the pears later.
• Add the chicken broth to the pot, bring to the boil and simmer gently for 20-25 minutes, or until the sweet potato (and pears) are soft.
• If including wine in your soup, add this in the last 10 minutes while the soup is simmering.
• Cool the soup for about 30 minutes.
• If using canned pears, drain these well, reserve the juice and add the pears now.
• They will help to cool down the soup.
• There is no need to chop the pears as the soup is about to be processed.
• In batches, process the chicken broth, sweet potatoes and pears until smooth in a blender or a food processor.
• Adjust the thickness of the soup so that it is to your liking by adding either more pears or some of the reserved pear juice, or more wine.
• Return the soup to the pot.
• If serving straight away: gently reheat, without bringing to the boil, stir in a swirl of yogurt and garnish with fresh mint or parsley.
• If serving later: refrigerate after processing.
• If taking to work for lunch: take the required quantity of yogurt in a separate container and spoon onto soup after it has been heated in the microwave.
• If freezing: freeze after processing.
• When ready to serve, defrost, gently reheat, without bringing to the boil, stir in a swirl of yogurt and garnish with fresh mint or parsley.

SWEET POTATO SOUP

Steps:

• Melt butter in a large pot over medium-high heat. Add onion and garlic and sauté for 5 minutes until tender. Add carrots and sweet potatoes and sauté for 10 minutes more until vegetables just begin to soften. Season vegetables with salt and pepper.
• Add water to the pot until it just covers the vegetables (about 4-5 cups) and bring to a boil. Cover the pot. Reduce heat to medium and simmer for about 30 minutes, until potatoes are very soft.
• Using a hand blender, puree the soup in the pot until smooth. Stir in thyme, brown sugar, nutmeg, cream if desired, and salt and pepper to taste, and heat through. You can later discard thyme sprigs if you want.
• Reheat soup before serving. Ladle into bowls and serve hot.