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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