Carrot and Last Minute Pear Soup
I’ve said it before and I’ll say it again: Soups are great. They are easy to make and a good food option for all seasons. Warmer weather calls for cooler versions. When winter sets in, you want to nestle up with in a blanket and a steaming bowl of your favourite soup. Such a marvellous way to warm up.
Recently I needed a reason to use up a big chunk of the carrots in our garden. Soup came to mind. Who wouldn’t love a bright orange soup made from freshly picked carrots?
Whilst pureeing the soup, a bowl of pears on the counter caught my eye. Hmmm. Well why not? I grabbed a few and quickly peeled and cored them berfore tossing them into the blender as well. Delicious. The vibrant colour and subtle taste of carrots went seamlessly with the fresh hint of pear.
I do love when I hear a symphony of “mmmm’s” around the dining room table. It is one of those simple pleasures in life I never tire of. This time around it was with each spoonful.
This recipe is a keeper. Equally as good warm as chilled.
6 large carrots
1 large onion
3 cloves garlic
6 cups chicken broth
1/4 cup pear eau de vie
1 1/2 tbsp white wine vinegar
dollop of crème fraîche
Peel the carrots and onion and cut into 1” pieces. Peel and lightly crush the garlic cloves.
In a large pot, over medium high heat, heat up butter and olive oil then sauté the vegetables for 3-4 minutes. Turn the heat down to medium and add the eau de vie. Let cook for a minute, stirring the bottom of the pot. Add the chicken broth. Bring to a boil, then let simmer until carrots are soft, about 20 min. Take off heat and let cool slightly.
In the mean time, peel and core the pears. Cut into 1” pieces. Add to a blender.
Transfer the soup to the blender as well and pure until smooth. Garnish with a dollop of crème fraîche, some finely diced chives and a sprinkle of sea salt.