 This vibrant, colorful soup, thickened with potato and sweetened with pears, tastes as good as it looks.
INGREDIENTS:- 2-3 tablespoons olive oil
- 2 large onions
- 2-3 cloves of garlic
- 4 carrots peeled and cut in 3-4 pieces
- 4 red pepper, seeded and cut into large pieces
- 1 sweet potato, peeled and cut into large pieces
- 2 fresh pears with skin, cored and cut into pieces
- 5-6 cups of pareve chicken stock from powder
- 1 tablespoon fresh parsley
- salt and white pepper to taste
PREPARATION:1. In large stock pot, heat oil and saute all vegetables and pears for 10-15 minutes. 2. Add stock and simmer for 45 minutes. 3. To puree the soup, either put the soup in a blender in batches (careful with hot soup) or use an immersion stick blender right in the pot (as I do). 4. Serve hot with a garnish Garnish Ideas:
1. sour cream (soup will then be considered dairy) 2. small garlic and onion croutons 3. sunflower or pumpkin seeds 4. chives TIP: This soup can be frozen and reheated SERVING SIZE: Serves 6-8, but can be easily doubled. SOURCE:Word of Mouth Kosher Catering.
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