Monday, January 27, 2014

Pear Fennel Soup (Vegan/Gluten-Free)

Sometimes I read recipes and my mouth starts to salivate (same thing happens when I watch Diners, Drive-Ins and Dives, but I digress) as I read the ingredients and imagine their tastiness.

Other times I read recipes and I think, "huh."

This recipe was a product of my curiosity after I read about the idea of combining fennel and pear in a soup…followed by a "huh."

So I tried my own version of combining pear and fennel in soup and my "huh" quickly changed into a "yum!"

This is simple eating at it's finest.  Fresh flavors.  Natural sweetness.  Refined flavors.  All in about 20 minutes flat.

Pear Fennel Soup

1 tablespoon extra virgin olive oil
1 medium yellow onion
2 small fennel bulbs
2 medium pears, ripe, but not overly soft
1 cup apple juice
4 cups waters
salt and pepper to taste

In a medium saucepan, heat the oil over medium-high heat.  Chop the onion and add to the pan.  Cook 2-3 minutes.

Slice the fennel and core and slice the pear (no need to peel) and chop roughly.  Add to the pan and cook for 3-4 minutes.




Add the apple juice, water and salt and pepper (about 1 - 1 1/2 teaspoons salt, 1/2 teaspoon ground pepper, or to taste) and bring to a boil.

Reduce to a simmer and cover.  Let simmer for 15-20 minutes.


Remove from heat and puree, either with a blender (be careful--it's hot!) or immersion blender.

Serve with fresh fennel fronds (from the top of the fennel bulb).


Say it with me, "yum."

Serves 6.

Life is sweet,
SPC

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