Recipe: An unusual fall soup

Last night I made soup based on a few tips from Peggy Lampron, one of my fellow bloggers on It was a leap of faith, and it was a great one.
I was making a few gallons, so I’ll give quantities for that size. It was improvised, so the ingredient amounts will remain a bit vague. I don’t think being exact will matter.
I took my large soup pot, added about 1/8 cup olive oil, and sauted five large leeks, washed well and chopped. As that cooked, I peeled about 8 medium to large sweet potatoes. I then chopped them into medium sized hunks.
I added about 1 1/2 gallons of water to the pot, and then the sweet potato chunks. I let that cook for about 45 minutes on medium high heat, covered.

I took about 5 or 6 pears, that were in not great shape. Quartered, and cored. I left the skin on.

When the sweet potatoes were soft, I used my immersion blender to blend what was in the coup pot. It made a very rich, thick, lovely soup. I let that cook a bit more, then added the pears as is. After they had cooked for about 20 minutes, blend again but not as thoroughly.

That was left on low heat. I pulverized some allspice, and grated some nutmeg and added that. That was the only spice, no salt, nothing else. When I served the soup, I had it out with a small bowl of raw goat milk yogurt. I swirled that on top of the soup when it was served. The white contrasting against the brownish orange color was very lovely. And the slight sour from the yogurt was a great contrast to the sweet soup.

This was a great soup for the sweet flavor, the interesting pear accent, the colors, and the texture. Very nice. I have enough left over to freeze, after feeding about 15 people. It should freeze well. Good use for pears at the end of their lives!


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