Serve this autumn Sweet Potato and Pear Soup as an appetizer or starter dish for special occasion meals. Great all by itself too for a lighter meal or simple lunch.
- 1 can (11.5 fl. oz.) pear nectar
- 1 tablespoon vegetable oil
- 1 small onion, peeled and chopped
- 3 cups peeled, diced sweet potatoes
- 3 pears, peeled and diced
- 3 cups chicken broth
- 1 cinnamon stick
HEAT oil in large saucepan over medium heat. Add onion, cook for 10 minutes or until tender. Add potatoes, pears, nectar, broth and cinnamon stick; cook until mixture comes to a gentle boil. Reduce heat to low; cook for 45 minutes or until potatoes are tender. Remove cinnamon stick.
PURÉE soup in several batches until smooth; return to saucepan. Season to taste with salt and ground black pepper. Serve with a dollop of sour cream and a sprinkle of cinnamon, if desired.
Review This Recipe
This is one of the best soups I have ever cooked. The extra touch of the sour cream and dash of cinnamon is perfect. Two thumbs up, 5 stars and accolades for days!
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