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Friday, December 9, 2016

Pear and Yam Soup (or Pear and Squash Soup)

I brought this up in class last week.  This is well worth the time invested - make the soup a day before so all you have to do is heat it on the day of consumption - the flavors meld better with that time.

1½ lbs. Yams (or sweet potatoes or acorn squash)
4 Cups water
1 3” stick of cinnamon
1¼ teaspoon salt
3 large (fist size) pears
2 Tablespoons butter
2 Tablespoons white wine –or– 1 Tablespoon lemon juice
 Cup cream (or half and half)
Pepper to taste

  1. Peel the yams (or whatever) and cut into smallish chunks. Place them in a pan with the water, the cinnamon stick and salt. Simmer, covered, until tender, about 15 minutes. Remove cover and allow to simmer about 5 minutes more over medium heat.
  2. Peel and core pears and cut into thin slices. Sauté in butter for 10 minutes or more over highish heat, stirring frequently. They should begin to melt down a little, but not brown. Add the lemon juice or the wine, plus 1 Tablespoon of water. Cover and simmer 10 minutes or so over low heat.
  3. Combine the cooked yams and their cooking water with the pears and their juices. Puree in a blender until smooth. Transfer the soup to a heavy pot for heating. You may refrigerate up to 2-3 days before adding cream.
  4. When you are ready to serve, add the cream or half and half and several grinds of pepper. Heat gently – do not boil. If it seems too thick, you may add a little water.

Serves two or more, but in my experience, two is best with some freshly baked bread and candlelight!  


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