Creamy pepper, pear & two cheese soup

Creamy pepper, pear & two cheese soup

Creamy pepper, pear & two cheese soup
0 vote

Normally, the weather doesn’t affect my mood. As I was saying in my morning routine video, I believe happiness is a state of mind that is independent of outside influence, and I try to live according to this principle every day, even though sometimes—like now—it’s tough to remain convinced.

Every year, in March, I tend to get really impatient. In other words—politely speaking—I just can’t take the “bleeping” cold anymore. It never becomes an obsession, but I feel that time moves more slowly and the days are gloomier.

I miss the sun, the beautiful flowers, the birds singing, and my backyard, where there’s always someone coming over for a potluck dinner.

I wanted to treat myself to a taste of summer, so I made this creamy pepper soup. It kinda worked! 🙂

  • ServesServes 6
  • Prep time5 min
  • Cook time35-40 min
  • Timeout-
  • FreezingFreezes well

Ingredients

  • 2 tablespoons butter
  • 1 onion, minced
  • 2 cloves garlic, minced
  • 2 red peppers, seeded and diced
  • 1 yellow-fleshed potato, peeled and cut into chunks
  • 1 pear, peeled and cubed
  • 4 cups chicken broth
    Replacement options

    or vegetable broth

  • Salt and pepper
  • 1/4 cup 35% cream
  • 1/4 cup old cheddar cheese, grated
  • 1 teaspoon balsamic vinegar
  • 1/2 cup goat cheese, for serving
  • Fresh thyme, for serving (optional)

Steps

  1. In a large pot, melt the butter and sauté the onion for 4–5 minutes. Season.
  2. Add the garlic, peppers, potato, and pear and continue cooking for 5 minutes. Season.
  3. Add the chicken stock and bring the mixture to a boil. Simmer over low heat for 20 minutes.
  4. Add the cream, old cheddar, and balsamic vinegar and cook for 2 more minutes.
  5. In a blender or a food processor, process all the ingredients until smooth. For best results, pass the mixture through a sieve.
  6. Adjust the seasoning and serve with goat cheese and fresh thyme.
Recipe published on August 19, 2018