All Recipes

Fennel-Pear Soup

Name: Fennel-Pear Soup
Prep time: 15 min
Cook time: 30 min
Cuisine: American
Ingredients: 1 large onion, chopped; 1 teaspoon dried thyme; 2 cloves garlic, minced; 2 large fennel bulbs, chopped; 2 ripe pears, peeled and diced; 2 tablespoons olive oil; 4 cups vegetable broth; Salt and pepper to taste; ½ cup heavy cream

Category
American
Cusine
American

What do you need?

How to make?

Ingredients

2 tablespoons olive oil

1 large onion, chopped

2 cloves garlic, minced

2 large fennel bulbs, chopped

2 ripe pears, peeled and diced

4 cups vegetable broth

1 teaspoon dried thyme

Salt and pepper to taste

½ cup heavy cream

Directions

1. Heat the olive oil or butter in a large pot or Dutch oven. Add the fennel and onions. Season them with salt and pepper, cover, and let cook for about ten minutes, lifting the lid and stirring every few minutes, until the fennel and onions are cooked through. 2. Add the pear pieces and cook for another few minutes, until they’re soft and tender. 3. Pour in the cider and the water, and add the bay leaves, then cover and let cook until the liquid comes to a boil. Reduce heat and let cook over low heat with the lid ajar for 5 to 10 minutes. 4. Pluck out the bay leaves, then blend the soup; if using a stand blender, let the soup cool down until it’s tepid before blending, or use an immersion blender.