As ridiculous as it sounds, I do have a thing for soups. I try not to talk about it too much, as it does make me come across as a wild-eyed Martha Stewart clone, but I do have to admit my own weaknesses.
Part of my fascination with soups has to do with how easy many of them are to make, which helps satisfy my inner slacker. Another aspect of my soup-joy is how many flavors are made available through this cooking method. The last reason that I love soups is that there’s little better than having a piece of toast in one hand, and a spoonful of soupy love in another.
This soup fills all three of those aspects quite nicely. It’s easy to make, doesn’t take much time, and is quite surprising in it’s flavor. It’s basically a cream of sweet potato soup, with a bit of pear to give it a different sweet element, sort of a woodsy/potato flavor with a hint of banana of all things.
I so love soups that hit all of my soup requirements.
- 1 Tablespoon butter
- 1 white onion, diced
- Pinch of salt
- 1 1/2 lbs sweet potato, peeled and diced
- 2 pears, peeled, cored, and diced
- 3 cups of stock or water
- 1 cup of heavy cream
Melt the butter in a stock pot that has been placed over medium heat. Add the onions, and cook until soft, but not translucent, about 4-5 minutes. Salt the onions and then add the potatoes and pears. Allow to cook for two minutes before adding the stock. Bring the soup to a boil and then cook for twenty minutes.
Remove from heat and puree, either by placing in a food processor/blender, or use a stick hand blender (which is my preferred method, and a must-have if you make soups often). Add the cream and stir while re-heating the soup to a simmer (185 degrees F). Serve by topping with black pepper and some mint.