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5 from 1 vote

Pear and Port Soup

Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Appetizer
Cuisine: American
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