Tuesday, October 07, 2008
Roased Sweet Potato and Pear Soup
This turned out pretty well. Another sweet main-course dish (unless you think soup isn't a main course - it was actually the only course yesterday, unless you'd like to count hot toast as a side).
Another plus: super-easy to make.
Roasted Sweet Potato and Pear Soup
Modified from Real Simple magazine
Serves 4 generously
Takes about an hour
1 tablespoon olive oil
1 medium onion
2 pears, peeled & chopped
1 celery stalk, chopped
3 medium sweet potatoes
salt & pepper
Preheat oven to 400 degrees F (200 C). Prick sweet potatoes with a fork 4 or 5 times. Place on baking tray, preferably lined with parchment paper to protect the tray. Roast sweet potatoes in the oven for 45 minutes, or until tender.
Heat the oil in a large pan, then add onions, pears, and celery. Cook for about 8 minutes on medium high heat, or until pears are soft.
When sweet potatoes are ready and have cooled enough to handle, cut them in half and scoop out the flesh with a spoon, adding it to the pan with everything else. Cook until heated through.
Wait until soup cools and put it in a blender or food processor, or use an immersion blender right in the pan to puree.
Serve with bread.
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