| Level: | Intermediate |
| Total: | 1 hr |
| Prep: | 30 min |
| Cook: | 30 min |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon butter
- 2 tablespoons olive oil
- 2 carrots, diced
- 2 stalks celery, diced
- 1 small onion, diced
- 6 medium zucchini, diced
- 2 small pears, peeled, seeded and diced (preferably Anjou or Forelle)
- 1 tablespoon fresh sage leaves, cut into ribbons
- 5 cups water
- 3 medium potatoes, peeled and diced
- 1 teaspoon salt, plus more to taste
- 1/4 cup heavy cream
- Freshly ground black pepper
- Bread or croutons, for serving
Instructions
- In a medium stock pot over medium heat, add butter and olive oil. When the butter melts, add the onions, celery and carrots and cook until browned, about 10 minutes. Add the zucchini, pear and sage. Cook another 10 minutes, stirring occasionally. Add the water, potatoes, and 1 teaspoon salt.
- Place a lid on the pot and reduce heat to low. Simmer until the vegetables are fork-tender, about 30 minutes.
- Remove the soup from the heat. With an immersion blender, puree the soup until smooth. Stir in the heavy cream. More water can be added as desired if the soup is too thick. Bring to a simmer and season with salt and pepper. Serve with bread or croutons.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 285 |
| Total Fat | 12 g |
| Saturated Fat | 5 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 8 g |
| Sugar | 13 g |
| Protein | 7 g |
| Cholesterol | 19 mg |
| Sodium | 499 mg |
Reviews
Tasty and also makes good baby food with so many vegetables and sweetish taste. I liked the suggestion to add curry and garlic.
Very mild tasting, but velvety soup. Used vegetable stock instead of water, and soy milk instead of cream. Mine came out much more pea green than than the picture.
I am a soup lover and this one is being added to my list of favorites. I did add a bit of blue cheese before serving and everyone loved it!
I have just made this soup and I added 1 tbsp. of curry powder. It smells wonderful and the taste is clean. I think it needs a bit more salt but I can add that at the table. Great way to use up leftover zucchini and pears at this time of the year.
My husband and I loved this soup quick to prepare and has a wonderful tast. The only changes I made to it was 1 clove of garlic and 1 can of chicken broth then only used 3 cups of water.