Pear & Leek Soup
Lightly sweet, peppery, creamy (even though there isn’t any cream), you can taste the pears in a gorgeous savoury way, warm and comforting, it’s spectacularly yummy. Very easy to make, perfect for any occasion.
Prep Time: 20 minutes mins
Cook Time: 20 minutes mins
Total Time: 40 minutes mins
Servings: 8 Servings
Author: Sam Turnbull
- 1 tablespoon olive oil
- 1 tablespoon vegan butter
- 3 leeks (white and light green parts) white and light green parts chopped
- 6 cups vegetable broth
- 5 bartlett pears peeled, cored, and chopped
- 1 russet potato, peeled and chopped
- 1 teaspoon ground savory
- ¾ teaspoon black pepper
- ¾ teaspoon salt
Melt the olive oil and vegan butter in a large pot over medium-high. When hot add in the leeks and sauté for about 5 minutes until the become tender and start to brown.
Add the broth, and use your spoon to scrape up any bits that have stuck to the bottom of the pan. Add in the pears and potato and bring to a boil. Reduce to simmer and cook 10 to 15 minutes until the potatoes and pear are nice and tender.
Add the spices, then use an immersion blender to blend the soup until completely smooth and cream. Alternatively, you could use a standing blender, blending in small batches, being careful not to fill the blender to high so it doesn't erupt. Serve hot.
Calories: 140kcal
Find it online:
https://itdoesnttastelikechicken.com/pear-leek-soup/