Sweet Corn & Pear Soup with Dill

6
Servings
15m
Prep Time
40m
Cook Time
55m
Ready In


"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."

Original recipe yields 6 servings
OK

Nutritional

  • 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

Step 1

Melt butter in a large saucepan over medium heat. Add onions and cook, stirring occasionally, until tender, about 5 minutes.

Step 2

Stir in carrots, pears and ginger; toss. Add broth and bring to a boil over medium-high heat.

Step 3

Reduce heat and simmer, stirring occasionally, until carrots are tender, about 30 minutes.

Step 4

Puree using a hand held immersion blender, or let cool slightly and puree in batches in a blender or food processor.

Step 5

Stir in chopped dill. Season well with salt and pepper.

Step 6

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

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