John Myers
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Potato – Pear Soup with Sparkling Wine and Pear – Vegetable Croutons
The perfect potato – pear soup with sparkling wine and pear – vegetable croutons recipe with a picture and simple step-by-step instructions.
For the soup
- 1,5 kilo Potatoes
- 2,5 Pears
- 500 g Fresh leek
- 3 Celery sticks
- 1 Chopped onion
- 1 Garlic cloves chopped
- 0,25 liter Sparkling wine
- 200 g Cream
- 1 Lemon
- 1 Rosemary sprig
- 3 teaspoon Hot paprika powder
- Salt
- Pepper from the grinder
- For the croutons
- 2 Red peppers
- 3 Celery sticks
- 1 Pear
- 1 Rosemary sprig
- 1 tablespoon Extra virgin olive oil
Soup
- Wash the vegetables and pears, clean and chop them.
- Fry the vegetables, potatoes, garlic and pears. Add 2 liters of water and cook for about 40 minutes. Add the rosemary sprig 10 minutes before the end of the cooking time.
- Puree the vegetables, add the sparkling wine and the juice of one lemon and bring to the boil briefly.
- Add the cream and season with salt, pepper and paprika powder.
croutons
- Chop the vegetables and pears and bake in a preheated oven at 200 degrees for 20 minutes with a sprig of rosemary.
- Serve the soup with the croutons and a little rosemary.
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