I’m a family physician who loves to try new recipes. This tasty cold-weather soup has garnered many warm compliments from family and friends. They rave over it.
Sweet Potato and Pear Soup
Sweet Potato and Pear Soup
Prep Time
15 min
Cook Time
30 min
Yield
5 servings
Ingredients
- 1-3/4 pounds sweet potatoes (about 4 medium), peeled and cubed
- 1-3/4 cups water
- 1 teaspoon salt, divided
- 1/4 teaspoon ground cinnamon
- 2 large pears, peeled and sliced
- 1 large onion, chopped
- 2 tablespoons butter
- 1/2 cup white grape juice
- 1 cup half-and-half cream
- 1/4 teaspoon white pepper
Directions
- In a large saucepan, combine the sweet potatoes, water, 3/4 teaspoon salt and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until tender.
- Meanwhile, in another large saucepan, cook and stir the pears and onion in butter over medium heat for 5 minutes. Stir in grape juice; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir into the sweet potato mixture. Cool slightly.
- In a blender, cover and puree soup in batches; return all to one of the pans. Stir in the cream, pepper and remaining salt; heat through (do not boil).
Nutrition Facts
1 cup: 280 calories, 10g fat (6g saturated fat), 36mg cholesterol, 554mg sodium, 44g carbohydrate (25g sugars, 6g fiber), 4g protein.
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