Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
Jan 18, 2018
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
RECENT SEARCHES
Zucchini
 
CHICKEN
 
Pumpkin
 
Macaroni And Cheese
 
DANGO
 
RSS FEEDS
Keep up with one or all of your
favorite Sauce Magazine columns
RECIPES
Dixie Grimes' Roasted Pear And Zucchini Soup
Serves 6 to 8
Rate It:
You must login to rate
Courtesy of From the book, The B.T.C. Old-Fashioned Grocery Cookbook
April 2014

Dixie Grimes' Roasted Pear And Zucchini Soup

INGREDIENTS

8 ripe yet firm Bosc pears, peeled, cored and cut in 1-inch slices
6 Tbsp. extra-virgin olive oil, divided
1 medium Vidalia onion, chopped
2 shallots, chopped
1 garlic clove, minced
6 to 7 medium zucchini, diced (8 cups)
2 Tbsp. Pernod
8 cups chicken stock, homemade or store-bought, or vegetable stock
2 cups apple juice
1 Tbsp. honey
2 cups fresh spinach
¼ cup pear or apple butter
Juice of 1 lemon
1 tsp. Worcestershire sauce
1 tsp. ground anise or ground fennel
1 tsp. granulated garlic
1 tsp. granulated onion
½ tsp. dry mustard
½ tsp. ground cinnamon
1/8 tsp. ground allspice
1/8 tsp. ground ginger
1/8 tsp. white pepper
4 cups heavy cream
Salt and freshly ground pepper to taste
½ cup (1 stick) unsalted butter, cold and cut into pieces

PREPARATION

• Preheat the oven to 425 degrees.
• Spray a baking sheet with nonstick cooking spray. Toss the pears in 4 tablespoons of the oil and spread them out flat on the baking sheet. Roast until caramelized, about 20 minutes. Set aside to let cool.
• In an 8-quart stockpot set over medium heat, heat the remaining 2 tablespoons oil. Add the pears, onions and shallots and cook, stirring, until soft, about 10 minutes. Add the garlic and cook for 5 more minutes. Add the zucchini and cook until soft, about 15 minutes. Add the Pernod and stir, scraping up any brown bits on the bottom of the pan, 2 to 3 minutes. Add the stock and apple juice and bring to a simmer. Add the honey, spinach, pear butter, lemon juice, Worcestershire sauce, anise, granulated garlic, granulated onion, mustard, cinnamon, allspice, ginger and white pepper. Simmer for 1 hour.
• Remove the pan from the heat, and using an immersion blender or working in batches with a regular blender, purée until smooth. Add the cream and bring the soup back to a low simmer. Season with salt and pepper to taste. Remove the pot from the heat and whisk in the cold butter.
• Serve hot. The soup can be store in an airtight container in the refrigerator for 7 days.

Want to comment on this recipe? Login or sign up on Sauce.
And/Or
Conceived and created by Bent Mind Creative Group, LLC ©1999-2018, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004