Pear and Port Soup
Servings: 12 cups
Calories: 160kcal
Ingredients
- 2 Tbsps butter
- 3 pears Bosc or Bartlett work well, peeled, cored and diced
- ½ cup white Port sub riesling or white grape juice if desired
- 6 cups vegetable or chicken stock
- 1 medium yellow onion rough chopped
- 3 leeks white parts only, sliced
- ¼ cup celery rough chopped
- 2 cups Yukon Gold potatoes peeled and coarsely diced
- 1 teaspoon salt
- 6 oz blue cheese crumbly (sub Stilton with Apricot)
Instructions
- Melt butter in a skillet. Add pears and cook over medium heat about 10 minutes. Add the port and bring to a boil. Remove from heat and set aside.
- Add stock to a large dutch oven. Add the salt, onion, leeks, celery and potatoes. Bring to a boil then reduce the heat and simmer about 15 minutes til vegetables are tender.
- Add the pears and port and cook another 5 minutes.
- Cool slightly and purée in batches until smooth. Return to the pot. Check seasoning and adjust if necessary.
- Serve topped with cheese.
Notes
[nutrition-label]
Nutrition
Calories: 160kcal | Carbohydrates: 20g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 16mg | Sodium: 670mg | Potassium: 339mg | Fiber: 2g | Sugar: 6g