Cream of Potato & Pear Soup

As my season for warm and comforting soups wraps up, I thought I would cook up one more delish bisque. 
Cream of Potato & Pear Soup
adapted from Clean Eating Magazine
1 C low sodium chicken broth (I use Watkins powder)
1 lb organic potatoes (redskin is preferred), chopped into 1 inch cubes
1 yellow onion, chopped
1 T dried rosemary
1 T dried sage
1 lb ripe Bosc pears, cored and chopped
1 lb greens (organic spinach, organic kale, or Swiss chard, etc), finely chopped
1 15oz can navy beans, drained and rinsed
1 pint low-fat milk
1 large carrot, peeled and shredded
2 oz shaved Parmesan cheese
ground black pepper and sea salt, to taste
In large soup pot, bring broth and 1 C water to a boil. Add potatoes, onion, rosemary, and age.  Reduce heat to medium and simmer for 10 minutes.  Stir in pears and immediately remove from heat.  With an immersion blender, puree mixture until smooth.  (you can use a blender as well, just need to let the soup cool and then blend in batches.)  Return pot to stove and heat on medium-low.  Stir in greens and bring to a gentle simmer.  Cook, stirring occasionally, until thickened, about 5 minutes.  Reduce heat to low and stir in beans.  Gradually add milk, stirring constantly until heated through.  Remove from heat and divide into bowls.  Garnish with carrot, Parmesan, and pepper. 

Until next time…
look good, feel good, do good
Sara B.

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