Pear Soup

Pear Soup

Pear Soup

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  • Each serving
  • 200cal
  • 2.5g fat (1.5g sat)
  • 5mg chol
  • 310mg sodium
  • 45g carb
  • 9g fiber
  • 20g sugars
  • 2g protein


  • 3 ounces pancetta, chopped (optional)
  • 1 tablespoon butter
  • 1/2 cup sliced shallots
  • 1 bulb fennel, cored and chopped
  • 2 cloves garlic, minced
  • 1 teaspoon chopped fresh thyme
  • 5 pears – peeled, cored and chopped
  • 1/2 pound Yukon gold potatoes, cubed
  • 4 to 5 cups vegetable or chicken broth
  • Salt and pepper, to taste
  • Crumbled Gorgonzola cheese, for serving (optional)


Fry pancetta in a large soup pot until crisp. Remove with a slotted spoon and drain on a paper towel. Reserve 1 tablespoon fat.

Melt butter with reserved pancetta fat over medium heat. Add shallots and fennel and cook until soft, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 1 minute. Add pears and potatoes and cover with broth. Bring to a simmer and cook until potatoes are tender, about 15 minutes.

Remove from the heat and carefully blend, either with an immersion blender or in batches in a standing blender. Return soup to the pot and season with salt and pepper.

Serve soup sprinkled with pancetta and cheese.

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