Pear and Leek Soup

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Pear and Leek Soup
This is a lovely smooth creamed soup. It comes to me from my friend Georgia Gall. I make it often and it is always a hit. It may be served warm or cold. It is perfect for the holidays.

  • 3 Tbsp unsalted Butter 50ml
  • 3 Leeks white parts only sliced
  • 1 Tbsp Curry Powder (I use a bit less) 15ml
  • 2 Pears peeled and diced
  • 1 large Baking Potato peeled and diced
  • 4 cups Chicken Stock 1L
  • 1 cup Light or Whipping Cream* 250ml
  • Salt and Pepper to taste
  • 3 Tbsp Chopped Chives or Green Onions 50ml

In large saucepan or Dutch oven melt butter, cook leeks until tender but not brown. Sprinkle with curry powder and cook gently for about 1 minute. Stir in pears, potato, and stock. Bring to boil reduce heat and simmer gently covered for 25 minutes or until potato is tender. In blender, food processor, or food mixer purée the soup.** Return to heat stir in cream and season to taste with salt and pepper. Heat thoroughly. Pour into soup tureen or individual bowls. Sprinkle with chives before serving.
Makes 6 servings
*To serve cold chill soup after puréeing. Before serving stir in 1 cup (250ml) plain Yogurt instead of cream. Season to taste. Garnish with chives.
**Can be make ahead to this point and refrigerated.

About Pat Tate

Always a very busy person Pat has been interested in cooking and collecting recipes. In an effort to sort out a mound of favorite recipes and to be able to pass them on to the next generation she started this site Family, Foods, and Friends. Again she invites people to join her and to share their cooking adventures.

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