*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This soup is great as is, but could be improved. The original recipe is quite sweet and tangy which is good but I prefer a bit more savory. I made one batch exactly as written and found that I needed more so I made a half batch, adding an onion and using chicken stock instead of vegetable to make a more savory blend. When the two were mixed together it came out PERFECT! Everyone loved it!
I tweaked this recipe as others suggested. I used 3 tbls. of butter, and started sauteing the onion as I was peeling, coring and cutting the pears and apples. I used chicken broth as well. Still, it was a little too sweet for my taste. I did not want a dessert soup. When I was reheating it after pureeing it, I added more sage, pepper, and decided to throw some savory in there. It is perfect now according to hubby.
Okay so I had to modify this recipe even from the suggestions but a VERY good base recipe to start off with. Modifications I used: 7 Cups of water (I am strict vegetarian so chicken is out as is veggie broth b/c most contain some meat byproduct) 1 cup of yellow label freshly brewed tea (tannin's help kill sweetness) Ginger paste 1.5 teaspoons 1/4 Cup of cranberries 1 medium size onion 1 tablespoon of Italian seasoning (I didn't have bay leaves, sage, parsley on hand) Sounds strange with the tea but I have substituted tea a lot for broth and it always adds that extra flavor plain water doesn't have. Worth a shot, I enjoyed it as well as my hubby.