1 T. butter

1 large yellow onion, peeled and chopped

1 clove garlic, sliced

½ lb. potatoes, peeled and cut into small cubes (around 1/2 inch)

1 medium-small carrot, cut into small cubes

1 T. maple syrup

5 pears – I used bartlett – peeled, cored, and cut into 1 inch chunks

1 ½ tsp. salt

½ tsp. chopped fresh thyme

½ tsp. chopped fresh sage

¼ tsp. freshly ground nutmeg

3 C. mildly flavored vegetable or chicken broth

½ C. creme fraiche

Crumbled blue cheese for serving

salt and ground white pepper to taste

 

In a large soup pot, fry the pancetta bits until crispy. Remove with a slotted spoon and put on a plate lined with a paper towel to drain. Pour off all but one T. of the fat in the pot (you don’t want to use all of it because then it will overpower the pear), and add in the butter. Heat over medium until foaming. Then, stir in the onion, turn the heat down to medium-low, cover and cook, stirring occasionally, for 10 minutes, until the onion is soft. You basically want the onion to sweat and soften without browning. Stir in the garlic, potato, and carrot, cover again. Turn the heat to medium and cook another 10 minutes. Then, add in the maple syrup, pear, 1 1/2 tsp. salt, thyme, sage and nutmeg. Cook, stirring frequently for 5 minutes to get the pear all coated with the syrup and other flavors. Add in the broth, bring to a boil, then turn down to a simmer and cook, covered, until the potatoes and pears are soft, about 15 minutes.  Blend in batches until smooth. Then return the blended soup to the pot and stir in the crème fraîche. Taste and add salt and white pepper to taste. Serve with the pancetta bits and blue cheese for sprinkling on top.

 

 

Yield:

Calories:

Fat:

Fiber: