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Pear and Potato Soup with Bacon Bits | Crush Magazine

Pear & Potato Soup with Bacon Bits

BY

The sweetness of pear balances perfectly with the salty bacon bits.

  • Makes : 6 - 8 |
  • Difficulty:

  • Prep Time : 10 mins |
  • Cook Time : 45 mins
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50 g butter

1 onion, chopped

2 leeks, sliced

6 ripe, juicy pears, cored, peeled and diced

2 potatoes, peeled and diced

About 4 cups (1 litre) good-quality chicken stock

250 g streaky bacon

½ cup (125 ml) fresh cream

Salt and pepper

Crostini

1 baguette, sliced

125 g creamy blue cheese, crumbled

Heat the butter until bubbling, then add the onion and leeks and sauté until fragrant and translucent. Add the pears and sauté for 5 minutes to allow the flavours to develop, and then add the potatoes and sauté for another 5 minutes. Pour the stock into the pot, cover and bring to the boil. Reduce the heat and simmer gently for about 30 minutes, or until the potatoes are tender. Meanwhile, preheat the oven to 200 °C. Lay the bacon on a roasting tray and cook in the oven for about 15 minutes until crispy on both sides. Allow to cool, then chop into bits with a sharp knife or pop into a blender.

Crostini

Place the sliced bread onto a baking tray and top with pieces of blue cheese. Pop into the still-hot 200 °C oven until the cheese melts and the edges are crispy.

To serve

Add the cream to the soup and heat through slightly, then use a stick blender and blitz the soup until it is as smooth as you like it. Take half of the chopped bacon and stir into the soup. Season to taste. Serve the soup sprinkled with the remaining bacon bits and enjoy with warm blue cheese crostini.

Tip

If you’re not a fan of blue cheese, try sliced Brie instead.