Sweet Corn & Pear Soup with Dill
September 01, 2016
"Found this recipe on - of all places - the Bed, Bath and Beyond website. It seems perfect for the crisp days of fall ahead, a creamy first course during winter holidays or it can be served cold in warm weather."
- Serving Size: 1 (369.8 g)
- Calories 106.7
- Total Fat - 4.8 g
- Saturated Fat - 2.5 g
- Cholesterol - 10.2 mg
- Sodium - 759.1 mg
- Total Carbohydrate - 14.9 g
- Dietary Fiber - 4 g
- Sugars - 6.9 g
- Protein - 2.9 g
- Calcium - 88.1 mg
- Iron - 1.1 mg
- Vitamin C - 10.6 mg
- Thiamin - 0.1 mg
Melt butter in a large saucepan over medium heat. Add onions and cook, stirring occasionally, until tender, about 5 minutes.
Stir in carrots, pears and ginger; toss. Add broth and bring to a boil over medium-high heat.
Reduce heat and simmer, stirring occasionally, until carrots are tender, about 30 minutes.
Puree using a hand held immersion blender, or let cool slightly and puree in batches in a blender or food processor.
Stir in chopped dill. Season well with salt and pepper.
Spoon into bowls and top each with a dollop of crème fraîche or sour cream, swirl into soup and top with a dill sprig and pear slice.
Tips & Variations
- Immersion blender or regular blender