Well would you believe it. I made it!
Just like the Cheesy Pea Shoot Scramble and the Smoked Salmon Baked Eggs, this Leek and Pear Soup has been waiting a really long time for it’s moment in the sun; except now it’s winter in Seattle – no sun up here for the next few months. Regardless, it’s about time I posted this soup so those of you in the northern hemisphere can enjoy it hot while it’s cold, and those of you in the southern hemisphere can enjoy it cold while it’s hot.
The whole pear part of this recipe was an idea from Nancy, who takes extraordinary images of flowers. Or maybe it was her husband’s idea? I can’t quite remember. It’s definitely Nancy who takes extraordinary images of flowers.
I’ll keep this short, because it’s been a bit of a week – what with the two different ear infections I have in the same ear – because much like everything else, I couldn’t possibly be half-a**ed about an ear infection. Still, a promise is a promise, and I promised you all – and the Leek and Pear Soup – that I would get this posted this week. So here it is.
Since we don’t do potatoes over here at Marmalade HQ, I was looking for something that would give the soup a similar body and creamy texture as our once-favorite humble spud. After far too long in the produce department at QFC one Friday afternoon, I eventually concluded that turnips were the answer.
This soup may not be the most appetizing color, but if you can get passed the rather uninviting shade of I’m-not-really-sure-what-to-call-it, you’re in for a lovely sweet, leeky surprise. Serve it up with those delicious Cheesy Biscuits and you won’t miss those potatoes for a second.
- 2 lb / 900g leeks, chopped into large chunks
- 2 cups / 1 pint chicken or clear vegetable stock
- 12 oz. / 335g turnips, chopped
- 2 cups / 1 pint unsweetened thin coconut milk
- 3 pears, cored
- 2 oz / 55g butter
- 1 tsp lemon juice
- 2 tsp ground nutmeg
- Sea salt to taste
- Please leeks, stock and turnips in a pan and simmer until turnips are tender.
- Working in batches, carefully transfer stock and vegetables to a blender.
- Add coconut milk, pears, butter, lemon juice and nutmeg and blend until completely smooth.
- Salt to taste.
- Reheat if necessary.