Fabulous holiday or winter soup. The addition of pears adds a different slant. When serving, garnish with a swirl of cream. Can be made up to two days ahead of time.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Melt butter in a pot over medium heat. Add onion, carrot, and celery; cook and stir for 1 minute. Add sweet potatoes, pears, cinnamon stick, and thyme; cook and stir until fragrant, about 2 minutes.

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  • Stir chicken broth and paprika into the pot; bring to a boil. Simmer until sweet potatoes are soft, about 15 minutes. Discard cinnamon stick.

  • Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Return to pot.

  • Stir heavy cream, maple syrup, and lime juice into the blended soup. Simmer until flavors combine, about 5 minutes. Season with salt and pepper.

Cook's Notes:

You can add 1 can pear nectar in step 4 if desired. Reduce the chicken broth or increase the amount of pears and sweet potatoes slightly if you do.

Substitute Bosc pears for the Bartlett pears if preferred.

Nutrition Facts

278 calories; 9.9 g total fat; 36 mg cholesterol; 214 mg sodium. 44.3 g carbohydrates; 5.8 g protein; Full Nutrition

Reviews

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/28/2019
I make this for my family once per month at least. It's one of our "regular" recipes. Terrific for sensitive stomachs. Can modify for gastroparesis by withholding the onions. I modify the recipe by putting in 1-2 cups of carrots and whatever celery we have on hand. We also substitute the heavy whipping cream with whole milk that we always have on hand. Read More