Pear And Zucchini Soup Food

ZUCCHINI-PEAR SOUP

Steps:

• Put butter, oil or combination in a large skillet over medium heat; when butter melts or oil is hot, cook carrot, onion, potato and thyme with a healthy sprinkling of salt and pepper. Stir occasionally, adjusting heat so vegetables do not brown. When onion is softened, about 5 minutes, add zucchini and continue to cook until everything is tender, 10 to 15 minutes.
• Add pear and cook until it has softened, about 5 minutes more. Add liquid and bring to a boil; taste and adjust seasoning. Cool mixture, then purée. Serve cold or reheat and serve hot, garnished with mint, if desired.

ZUCCHINI-PEAR SOUP

Steps:

• Put butter, oil or combination in a large skillet over medium heat; when butter melts or oil is hot, cook carrot, onion, potato and thyme with a healthy sprinkling of salt and pepper. Stir occasionally, adjusting heat so vegetables do not brown. When onion is softened, about 5 minutes, add zucchini and continue to cook until everything is tender, 10 to 15 minutes.
• Add pear and cook until it has softened, about 5 minutes more. Add liquid and bring to a boil; taste and adjust seasoning. Cool mixture, then puree. Serve cold or reheat and serve hot, garnished with mint, if desired.

PEAR AND ZUCCHINI SOUP

Steps:

• In a medium stock pot over medium heat, add butter and olive oil. When the butter melts, add the onions, celery and carrots and cook until browned, about 10 minutes. Add the zucchini, pear and sage. Cook another 10 minutes, stirring occasionally. Add the water, potatoes, and 1 teaspoon salt.
• Place a lid on the pot and reduce heat to low. Simmer until the vegetables are fork-tender, about 30 minutes.
• Remove the soup from the heat. With an immersion blender, puree the soup until smooth. Stir in the heavy cream. More water can be added as desired if the soup is too thick. Bring to a simmer and season with salt and pepper. Serve with bread or croutons.

ZUCCHINI SOUP

Steps:

• Heat the 1/4 cup olive oil in a large Dutch oven over medium heat. Add the chopped zucchini and onions. Season with salt and pepper and toss to coat. Increase the heat to high and add the water. Bring to a boil and cook for 8 minutes.
• Meanwhile, in a large skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Working in batches, lay the sliced zucchini in a single layer in the skillet. Cook until golden, about 1 minute per side. Transfer to a plate lined with paper towels. Sprinkle with salt. Continue until all the sliced zucchini is cooked.
• Working in batches, transfer the soup to a blender and blend until smooth. Add salt and pepper to taste, pour into bowls, drizzle with Lemon Oil and top with the fried zucchini.
• Combine the oil and lemon in a blender and blend until smooth. Strain through a fine-mesh sieve set over a liquid measuring cup. Set the lemon oil aside until ready to use. The oil can be stored in an airtight container and refrigerated for up to 3 days.

SPLIT PEA AND ZUCCHINI SOUP

Steps:

• Soak the split pea overnight in cold water, or at least 6 hours.
• Cook the onion in the oil until soft. Add the zucchini to the pan stirring for 2-3 minutes.
• Add the water, split pea, veg bouillon, tumeric, salt and pepper and bring to a boil. Reduce the heat, then cover and simmer for 30-40 minutes, or until the split peas are tender.

SPLIT PEA AND ZUCCHINI SOUP

Steps:

• Place the split peas in a bowl, cover with cold water and leave to soak for several hours or overnight. Drain, rinse in cold water and drain again.
• Heat the oil in a saucepan. Add the onion, cover and cook until soft.
• Reserve a handful of the diced zucchini and add the rest to the pan.
• Cook, stirring constantly for 2-3 minutes. Add the split peas to the pan.
• Add the stock and turmeric to the pan and bring to a boil.
• Reduce heat and simmer for 30-40 minutes, or until the split peas are tender.
• Season with salt and pepper to taste.
• When the soup is almost ready, bring a saucepan of water to a boil, add the reserved zucchini and cook for 1 minute. Drain.
• Serve soup garnished with the boiled zucchini.

PEAR ZUCCHINI BREAD

Steps:

• In a large bowl, combine the first seven ingredients. Combine flours, pie spice, baking soda, baking powder and salt; stir into pear mixture until blended. Fold in nuts. Pour into two greased 8x4-in. loaf pans. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes; remove to a wire rack to cool completely.

EASY SWEET POTATO AND PEAR SOUP

Steps:

• 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.
• 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.

CURRIED BUTTERNUT SQUASH AND PEAR SOUP

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
• Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on the prepared baking sheet. Roast in preheated oven until very soft, about 45 minutes. Scoop the pulp from the peel, and reserve.
• Melt butter in a large soup pot over medium heat. Stir in the onion, garlic, ginger, curry powder, and salt. Cook and stir until the onion is soft, about 10 minutes. Pour the chicken broth into the pot, and bring to a boil. Stir in the pears and the reserved squash, and simmer until the pears are very soft, about 30 minutes.
• Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender. Puree in batches until smooth. Return the soup to the pot, stir in the half and half, and reheat.