Ginger-Pear Soup

Ginger-pear soup.

It’s pear season! Can you tell? They’re the best-looking fruit at the market right now, so grab an armful of ripe Bartlett or Bosc for this savory soup. You know a Bosc pear is ripe when it’s nearly the color of pumpkin. Bosc have great flavor and hold their shape, while Bartlett pears are exceptionally juicy. Pro tip: The cardamom in the recipe adds depth to the overall flavor, coaxing out hints of mint and lemon; increase the amount as your taste dictates.

STOCK UP. A good chicken stock is important to this recipe as it adds the most volume and underlying flavor to the soup. A homemade chicken stock would bring your soup up a notch.

SOAK YOUR SPUDS. Place peeled and diced potato cubes in water to prevent browning before use. Discard water before adding to pot.

Ginger-Pear Soup

Serves | 4 |

  • 3 Tbsp unsalted butter
  • 4 shallots, finely chopped
  • 1 russet potato, peeled and diced into 1-inch cubes
  • 1 Tbsp minced ginger
  • 6 ripe, sweet pears (Bartlett or Bosc), peeled and diced
  • 1 tsp chopped fresh sage
  • 1 tsp fresh thyme leaves
  • ½ tsp ground cardamom
  • 3 Tbsp maple syrup
  • 32 oz chicken stock
  • ½ cup heavy cream
  • kosher salt and freshly ground black pepper, to taste
  • Gorgonzola Dolce, crumbled (for garnish)
  • hazelnuts, toasted and chopped (for garnish)

| Preparation | Melt butter in a large pot over medium-low heat. Add shallots and cook until soft and translucent, 5 minutes. If the shallots begin to brown, lower heat. Add potato and cook undisturbed for another 5 to 10 minutes. Add ginger and cook for another minute. Add pear, sage, thyme, cardamom and maple syrup and cook for 5 minutes, stirring occasionally. Add chicken stock and bring to a simmer; simmer for 15 minutes, or until potatoes and pears are very soft. Remove from heat.

Add soup to a blender 1½ cups at a time and purée until smooth. Liquid will still be very hot so do not add more than a third the capacity of the blender at a time. Once the entire mixture has been puréed, return to pot and add cream; reheat over medium-low heat. Season with salt and pepper to taste; add more maple syrup as needed. Serve topped with Gorgonzola Dolce and hazelnuts.

GET HANDS-ON! Join Feast Magazine and Schnucks Cooks Cooking School at 6pm on Wed., Nov. 20 at the Des Peres, Missouri, location to make the dishes on this month’s menu. Tickets are just $45 for a night of cooking, dining and wine. RSVP nourish.schnucks.com/web-ext/cooking-school or call 314.909.1704.

MAKE THE MEAL:

  • Ginger-Pear Soup
  • Winter Citrus Salad
  • Sheet Pan Pork Chops with Cornbread Stuffing
  • Braised Brussels Sprouts
  • Tarte Tatin

LEARN MORE: In this class, you’ll learn wonderful ways to use pears while they’re in season. You’ll also learn how to supreme a citrus fruit – a technique that gives grapefruit, orange, lemon and lime a next-level presentation.