Sweet Potato and Pear Soup

Yield: 8 servings.


Crème fraîche can be made by
whisking 2 tablespoons of heavy cream
with 2 tablespoons of sour cream.
Pour the mixture into a jar, cover
and let stand in a warm place
for 12 hours. Stir and refrigerate
for 24 hours.


  1. Melt butter and sauté onion in a large pot for 5 minutes.
  2. Add sweet potatoes, pears and stock. Bring to a boil over medium heat.
  3. Reduce heat and simmer until the sweet potatoes are tender, about 40 minutes. Add the allspice.
  4. Purée the hot mixture in a food processor.
  5. Season to taste with salt, pepper and pear brandy.
  6. Ladle the soup into bowls. To garnish, dip the flat part of a tooth pick into the crème fraîche and swirl a design onto the soup. Serve immediately.

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