Zucchini-Pear Soup

6 very tasty servings, summer cool or winter hot..

  • 3 tablespoons butter or extra virgin olive oil, or a combination
  • 1 medium carrot, peeled and diced
  • 1 medium onion, peeled and diced
  • 1 medium potato, preferably high-starch (“russet” or “baking”), peeled and diced
  • 1/2 teaspoon fresh thyme leaves, or a pinch of dried thyme
  • Salt and black pepper
  • 4 medium zucchini, trimmed and diced
  • 2 medium ripe (but still firm) pears, peeled, cored and diced
  • 4 cups chicken or vegetable stock, or use water
  • Mint leaves for garnish (optional).

  1. Put butter, oil or combination in a large skillet over medium heat; when butter melts or oil is hot, cook carrot, onion, potato and thyme with a healthy sprinkling of salt and pepper.
  2. Stir occasionally, adjusting heat so vegetables do not brown.
  3. When onion is softened, about 5 minutes, add zucchini and continue to cook until everything is tender, 10 to 15 minutes.
  4. Add pear and cook until it has softened, about 5 minutes more.
  5. Add liquid and bring to a boil; taste and adjust seasoning.
  6. Cool mixture, then purée. Serve cold or reheat and serve hot, garnished with mint, if desired.




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