Tuesday, October 21, 2008

Fall Soup

I found this recipe in this month's Southern Living. As soon as I saw it, I knew I wanted to try it! It sounded like a great soup for a chilly fall night. We had it last night for dinner and I DEFINITELY recommend it! Even Sailor Boy liked it, even though he was convinced it was "girly" and he was not expecting much.

Red Pepper and Pear Soup

  • 2 tablespoons butter
  • 2 teaspoons olive oil
  • 3 large red bell peppers, sliced
  • 2 carrots, sliced
  • 2 shallots, sliced
  • 2 Anjou pears, peeled and sliced
  • 1 (32-oz.) container fat-free chicken broth
  • 1/2 teaspoon dried crushed red pepper
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • Dash of ground red pepper
  • Garnishes: thinly sliced fresh pears, plain yogurt, chopped fresh chives


1. Melt butter with oil in a Dutch oven over medium heat; add bell pepper and next 3 ingredients, and sauté 8 to 10 minutes or until tender.

2. Stir in chicken broth and next 4 ingredients. Bring to a boil; cover, reduce heat to low, and simmer 25 to 30 minutes. Let cool 20 minutes.

3. Process soup, in batches, in a food processor until smooth, stopping to scrape down sides. (I just used my Cuisinart stick blender and it worked great...much easier since I didn't have to keep pouring it into the food processor) Return to Dutch oven, and keep warm until ready to serve. Garnish, if desired.


We garnished ours with some sliced pears and a dollop of nice zesty greek yogurt! The fresh sliced pears were great in this soup, they added a nice sweetness! YUM!

No comments:

Site Design by Designer Blogs