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Appetizers

Pear and Sweet Potato Soup with Cranberry Almond Crumble


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Ingredients

For the soup

2 yellow onions, finely chopped

15 ml (1tablespoon) olive oil

3 or 4 medium-sized sweet potatoes, peeled and diced  

2 or 3 pears, peeled, seeded and diced (or 1 can of pears in water, drained)

1.5 L (6 cups) vegetable bouillon

175 g (3/4 cup) plain Greek yogurt

 

For the cranberry almond crumble

40 g (1/3 cup) Patience Fruit & Co Classic Dried Cranberries, halved

30 g (1/4 cup) almonds

Preparation time 25 minutes
Cooking time 40 minutes Portions 8 servings (as an appetizer)

As the nights get cooler and we get the kids ready to go back to school, it feels good to put a few soups back on the menu. Soup is comfort food, and this recipe makes the most of those luscious autumn pears. You can turn it into a full meal by adding leftover white beans or chicken. The best part is the topping – dried cranberries and almonds.

Ingredients

For the soup

2 yellow onions, finely chopped

15 ml (1tablespoon) olive oil

3 or 4 medium-sized sweet potatoes, peeled and diced  

2 or 3 pears, peeled, seeded and diced (or 1 can of pears in water, drained)

1.5 L (6 cups) vegetable bouillon

175 g (3/4 cup) plain Greek yogurt

 

For the cranberry almond crumble

40 g (1/3 cup) Patience Fruit & Co Classic Dried Cranberries, halved

30 g (1/4 cup) almonds

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Steps

  1. For the soup
    Sauté onions in a large pan until translucent. Add sweet potatoes and pears. Continue to sauté for 3 or 4 minutes longer.

  2. Add vegetable bouillon. Bring to a boil and simmer for 20 to 25 minutes or until sweet potatoes are cooked through. Set aside.

  3. Process mixture in blender bowl until smooth.

  4. For the cranberry almond crumble
    Brown almonds in a dry non-stick pan for about 3 minutes. Let cool and chop (not too fine). Add cranberries and mix well

  5. To serve
    Serve soup in a bowl with a spoonful of yogurt and the crumble on top.

Une filiale de Fruit d'or

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