SWEET POTATO AND PEAR SOUP
I'm a family physician who loves to try new recipes. This tasty cold-weather soup has garnered many warm compliments from family and friends. They rave over it.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the sweet potatoes, water, 3/4 teaspoon salt and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until tender. , Meanwhile, in another large saucepan, cook and stir the pears and onion in butter over medium heat for 5 minutes. Stir in grape juice; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir into the sweet potato mixture. Cool slightly., In a blender, cover and puree soup in batches; return all to one of the pans. Stir in the cream, pepper and remaining salt; heat through (do not boil).
Nutrition Facts : Calories 280 calories, Fat 10g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 554mg sodium, Carbohydrate 44g carbohydrate (25g sugars, Fiber 6g fiber), Protein 4g protein.
SWEET POTATO & PEAR SOUP
This is a delicious soup with a truly different taste and texture from any other soups I have eaten or made. It is nutritious and healthy for day-to-day eating and is also ideal for dinner parties. Be ready to be asked for the recipe! It reheats well, including in the microwave, and makes a great lunch to take to work. It also freezes well, so it's worth making a large quantity when you make it, so that you have some to freeze. Like most soup recipes it is easy to modify to suit your personal preferences. I first came across the basic recipe in two different Murdoch Books publications: Entertaining: Quick Short Recipes and Bowl Food: the new comfort food for people on the move. The first time I made it, the fresh pears at the greengrocers were not yet ripe and I was impatient to try the recipe! So I used canned pears (minus the pear juice, some of which I drank while making the soup). Because the soup was so delicious using the canned pears, I have continued to use them each time I have made this soup. As a garlic lover, I have so far refrained from adding garlic but with winter approaching - for those of us who are down under - I intend to add some next time I make this soup.
Provided by bluemoon downunder
Categories Yam/Sweet Potato
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter in a large pot over a medium heat, and sauté onion for 2-3 minutes until softened but not brown.
- Add the diced sweet potato and diced pear, and sauté for 3-4 minutes.
- If using canned pears, only sauté the diced sweet potato at this stage and add the pears later.
- Add the chicken broth to the pot, bring to the boil and simmer gently for 20-25 minutes, or until the sweet potato (and pears) are soft.
- If including wine in your soup, add this in the last 10 minutes while the soup is simmering.
- Cool the soup for about 30 minutes.
- If using canned pears, drain these well, reserve the juice and add the pears now.
- They will help to cool down the soup.
- There is no need to chop the pears as the soup is about to be processed.
- In batches, process the chicken broth, sweet potatoes and pears until smooth in a blender or a food processor.
- Adjust the thickness of the soup so that it is to your liking by adding either more pears or some of the reserved pear juice, or more wine.
- Return the soup to the pot.
- If serving straight away: gently reheat, without bringing to the boil, stir in a swirl of yogurt and garnish with fresh mint or parsley.
- If serving later: refrigerate after processing.
- If taking to work for lunch: take the required quantity of yogurt in a separate container and spoon onto soup after it has been heated in the microwave.
- If freezing: freeze after processing.
- When ready to serve, defrost, gently reheat, without bringing to the boil, stir in a swirl of yogurt and garnish with fresh mint or parsley.
SWEET POTATO & PEAR SOUP
Make and share this Sweet Potato & Pear Soup recipe from Food.com.
Provided by Strawberry Girl
Categories Yam/Sweet Potato
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a pot, heat butter on medium heat. Add onion, carrot and celery and saute for 1 minute.
- Add sweet potatoes, pears and thyme and saute for about 2 minutes.
- Add paprika and chicken broth. Bring to a boil and simmer for 15 minutes or until sweet potato is soft.
- Puree in a blender or food processor until smooth.
- Return to pot. Add cream, maple syrup and lime juice. Simmer for 5 minutes.
- If soup is too thick add a little extra broth. Season with salt and pepper, adding more syrup or lime juice as needed.
- Can be made up to 2 days ahead of time.
Nutrition Facts : Calories 123.3, Fat 2.5, SaturatedFat 1.2, Cholesterol 3.8, Sodium 91.2, Carbohydrate 23.2, Fiber 3.7, Sugar 9.6, Protein 4.2
SWEET POTATO-PEAR SOUP
Looking for a warm dinner? Then check out this hearty sweet potato and pear soup ready in less than an hour.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 5
Number Of Ingredients 10
Steps:
- In 3-quart saucepan, heat oil over medium heat. Cook onion and celery in oil 4 to 5 minutes, stirring occasionally, until tender.
- Stir in remaining ingredients except fresh thyme. Heat to boiling; reduce heat. Cover; simmer 15 to 20 minutes or until sweet potato is tender.
- Into blender or food processor, add half of the soup. Cover; blend on medium speed 1 to 2 minutes or until smooth; return to saucepan. Blend remaining soup. Heat blended soup 1 to 2 minutes or until hot. Garnish with fresh thyme.
Nutrition Facts : Calories 180, Carbohydrate 35 g, Cholesterol 0 mg, Fiber 6 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 17 g, TransFat 0 g
HOLIDAY HAM AND POTATO CASSEROLE
I'm showing you how to serve an amazing holiday meal to a crowd using only 1 pound of ham, which is one way to go if the budget is a little tight. Or, if you do end up serving a whole ham, this recipe is perfect for the leftovers.
Provided by Chef John
Categories Potato Casseroles
Time 2h20m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat butter in a pot over medium heat. Add onions and sauté with a pinch of salt until translucent, about 5 minutes. Add flour and cook, stirring, just to take off that starchy, raw edge, about 2 minutes. Pour in heavy cream and whisk to combine. Whisk in milk. Cook, stirring, over medium-high heat until it just starts to simmer and thicken up. Add 1 teaspoon salt, pepper, and cayenne. Grate in nutmeg.
- Turn off heat. Stir in Worcestershire and fresh thyme leaves. Reserve until needed.
- Cover the bottom of a deep 10x15-inch casserole dish with about 25% of the reserved sauce. Add a layer of sliced potatoes, seasoning the tops with some of the remaining salt as desired; ladle over 1/3 of the sauce and sprinkle over 1/3 of the grated Cheddar cheese. Layer in ½ of the sliced ham.
- Place another layer of sliced potatoes on top and season with salt. Ladle over ½ of the remaining sauce; repeat layering with Cheddar cheese and ham.
- Place last layer of potatoes on top. Ladle over remaining sauce and spread out with a spatula. Sprinkle over remaining Cheddar cheese.
- Bake uncovered in the preheated oven until browned, bubbling, and potatoes are very tender, about 1 ½ hours. Let cool for 15 to 20 minutes before serving.
Nutrition Facts : Calories 765.4 calories, Carbohydrate 56.2 g, Cholesterol 163.2 mg, Fat 49.2 g, Fiber 3.9 g, Protein 27 g, SaturatedFat 27.9 g, Sodium 1328.5 mg
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