downloademail this post

Savory Pear Soup

Active Time: 25 minutes
Total Time: 1 hour • Serves: 8


3 tablespoons Schnucks unsalted butter
1 large onion, finely chopped (about 1 1/2 cups)
1 large russet potato, peeled and cut into 1-inch chunks (about 2 cups)
6 Taylor gold or Bosc pears (about 2 1/2 pounds), peeled, cored and diced
2 tablespoons Schnucks pure honey
1 tablespoon chopped fresh sage leaves
1 teaspoon fresh thyme leaves
1 container (32 ounces) chicken stock
1/2 cup Schnucks whipping cream
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup crumbled Gorgonzola cheese
1/2 cup walnuts, toasted and chopped

1. In 6- to 8-quart saucepot, melt butter over medium-low heat. Add onion; cook 8 to 10 minutes or until onion is soft and translucent, stirring occasionally. Do not allow onion to brown. Add potato; cook 8 to 10 minutes or until potato becomes translucent, stirring occasionally. Add pears, honey, sage and thyme; cook 5 minutes, stirring occasionally.

2. Add stock, heat to simmering over medium heat; simmer 15 minutes or until potato and pears are very soft, stirring occasionally. Remove from heat. With blender or hand blender, in batches if necessary, purée soup and return to saucepot. Stir in cream, salt and pepper; reheat soup over medium-low heat if necessary.

3. To serve, ladle soup into bowls. Top each with 2 tablespoons cheese and 1 tablespoon walnuts.

Each serving: about 370 calories, 20 g total fat ( 10 g saturated), 50 mg cholesterol, 420 mg sodium, 42 g carbohydrate, 7 g fiber, 21 g sugars, 9 g protein