Golden Pear Soup (Sue)

This soup recipe was deemed BEST SOUP in the BEST FALL 2013 RECIPE CONTEST. It has been re-named as Peace Soup (in honour of International Peace Day on Sept 21st, 2013).

  • 1.5 lbs sweet potatoes or yams (acorn or butternut squash may be substituted)
  • 4 cups water
  • 1  3-inch stick cinnamon
  • 1.5 tsp salt
  • 3 large (average person’s fist size) ripe pears (any kind but Bosc)
  • 1-2 tbsp butter
  • 1/4 cup plus 1 tbsp dry white wine
  • 1/3 cup half-and-half, light cream or milk (low-fat or soy okay)
  • a few dashes of ground white pepper
  1. Peel sweet potatoes and cut into small pieces. Place in a large saucepan with water, cinnamon stick and salt. Bring to a boil, cover and simmer until tender (about 15 minutes). Remove the cover and let simmer an additional 5 minutes over medium heat. Remove and discard cinnamon stick. Set aside.
  2. Peel and core the pears, and cut them into thin slices. In a heavy skillet, sauté pears in butter for about 5 minutes over medium heat, stirring frequently. Add 1/4 cup wine, cover and simmer 10-12 minutes over medium heat.
  3. Using a food processor with the steel blade or a blender, puree the sweet potatoes in their water together with the pears au jus until smooth. (You may have to do this in several batches.) Transfer to a heavy soup pot or Dutch oven.
  4. Add the cream or milk and the additional tbsp. wine. Sprinkle in the white pepper. Heat very gently just before serving. (Don’t cook it or let it boil.)

Steps 1-3 can be done ahead of time and the puree can be refrigerated for a day or two before the finishing touches are added and the soup is heated and served.

Lucy adds: I made it without the cream or extra wine (I drank it) – and it was still delicious!