Autumn vegetable soup with pears and pear chips
4 servings
95 minutes
Autumn vegetable soup with pears and pear chips is an unusual combination of the sweetness of ripe pears and the rich flavor of root vegetables. The dish has a soft creamy texture thanks to the cream, while the crispy pear chips add a touch of zest. Inspired by Chinese cuisine, this soup combines the harmony of natural ingredients, highlighting their flavor with minimal spices. Its tenderness makes it an ideal warming dish on cool autumn days, and the balance of sweet and salty creates a unique gastronomic experience. It is especially good as a light dinner or festive first course, impressing with its originality and depth of flavor.
1
Preheat the oven to 100 degrees.
2
Using a mandoline, slice 2 pears thinly lengthwise. Arrange in a single layer on a baking sheet and bake until dry for about 1 hour. Cool on the baking sheet.
- Bartlett Pears: 700 g
3
Meanwhile, peel the remaining pears and remove the cores, cutting them in half. Place them in a saucepan and add peeled and diced pumpkin, peeled and diced turnip, sage, and 1 teaspoon of salt. Pour in about 4 cups of water and bring to a boil. Reduce the heat and simmer until the vegetables are tender, about 20 minutes.
- Bartlett Pears: 700 g
- Pumpkin: 500 g
- Turnip: 100 g
- Fresh sage: 1 stem
- Coarse salt: to taste
4
Strain the soup through a sieve or blend it, removing the sage.
5
Return the soup to the saucepan. Bring to a boil over low heat and stir in the cream, season with salt and pepper.
- Cream 40%: 0.3 glass
- Coarse salt: to taste
- Freshly ground white pepper: to taste
6
Serve sprinkled with dried pear chips.
- Bartlett Pears: 700 g