I developed this soup after trying out a recipe for a Zucchini-Pear Soup in the New York Times and finding that it left much to be desired – it muddied the delicate flavours that I so wished to taste, and was an odd, dull orange that evoked images of neither zucchini nor pear. I wasn’t about to give up on the concept, and my second try at it was exactly what I wanted. This version keeps it simple and focused on the namesake ingredients, and I adore the heady smells of pear and Sauvignon Blanc that fill the kitchen while this is on the stove.
Served with mixed greens, prosciutto-wrapped Anjou pear and pan-seared Belgian endives, and a light honey balsamic vinaigrette in the photo below.
4 zucchini, halved lengthwise and sliced 1/4″ thick (I prefer yellow zucchini, which has a sweeter flavour, but if you have green I’d suggest to peel the zucchini)
2 large, ripe Bosc pears, peeled, cored and diced
2 cloves garlic, peeled and halved
1 large onion, diced
2 sprigs fresh thyme
1/4 tsp nutmeg
1 tbsp butter
1/2 cup Sauvignon Blanc
1 cup pork or chicken broth
2 cups water
1 cup heavy cream
black pepper to taste
In a pot, melt butter. Sweat onion and garlic over medium heat until translucent.
Add thyme, zucchini and pear, and cook, stirring occasionally, until zucchini and pear are softened.
Add Sauvignon Blanc and cover pot for 10 minutes, then uncover, stirring occasionally, until the liquid is almost evaporated.
Pour in broth and water, bring to a boil, and cook for another 10 minutes. Remove thyme and blend until the mixture is smooth.
Add nutmeg and cream. If desired, add black pepper.
This post is part of a Thanksgiving Dinner series. To see the full menu, click here.