This soup is silky smooth and light. It has a mild spinach flavor. The pear really shines through when you sprinkle the soup with the cardamom dusted pear croutons. Add them to the soup after it’s been served so they don’t get soggy. Warning: make more than you think you’ll need. The croutons make a great nibble!
Hint: The pear croutons take seconds in an electric fryer!
Prep time: 15 minutes
By January 19, 2019Published:
- 8 1/2 cups
- 1/3 cup plus 3 tablespoons vegetable oil
- 1 large yellow onion peeled, cored and chopped
- 2 cloves garlic peeled and smashed
- 2 teaspoons seasalt
- 1 teaspoon lemon zest
- 2 tablespoons ground cardamom
- 5 ounces Baby Spinach
- 1 tablespoon fresh lemon juice
- 1 large Russet Potato peeled and chopped
- 5 large ripe pears peeled, cored and chopped
- 6 cups water
- 1 cup Non-dairy Unflavored Breadcrumbs or gf breadcrumbs
- electric food processor steel knife inserted
- 4 quart soup pot with cover
- small skillet
- slotted spoon
- rack for draining pears
- Pour three tablespoons of oil into soup pot. Heat over medium flame. Add onion and garlic. Sprinkle with salt. Sauté until onion is translucent. Add spinach (stems and leaves). Stir until spinach is slightly wilted and mixed with onion and garlic. Add one tablespoon cardamom, lemon zest and juice. Stir 30 seconds. Add potato, one half of chopped pears and water. Stir again. Bring to a boil and then reduce to a simmer. Cover pot. Simmer 30 minutes. Let soup cool. Puree 2-3 cups at a time in processor until smooth. Taste. Add salt if needed.
- Mix breadcrumbs and remaining cardamom. Add remaining diced pears and toss well. Heat 1/3 cup oil in a small skillet. Heat til oil is very hot. Test by placing one diced pear in pan. If it browns right away, the oil is hot enough. Add remaining diced pears and fry until golden. Remove from oil with a slotted spoon. Drain on a rack so oil falls through the holes. Serve with soup as croutons. Enjoy!