Recipe: Zucchini-Pear Soup

Here’s the soup that Dick Jordan served at our last “Final Exam” luncheon.

You can serve this as a light, first course, either chilled (like we had it after our hike) or warmed up.  It took Dick about an hour to do the prep and cooking.

• 3 tablespoons butter or extra virgin olive oil, or a combination
• 1 medium carrot, peeled and diced
• 1 medium onion, peeled and diced
• 1 medium potato, preferably high-starch (“russet”/“baking”), peeled and diced
• 1/2 teaspoon fresh thyme leaves, or a pinch of dried thyme
• Salt and black pepper
• 4 medium zucchini, trimmed and diced
• 2 medium ripe (but still firm) pears, peeled, cored and diced
• 4 cups chicken or vegetable stock, or use water
• Mint leaves (or edible flowers) for garnish (optional).
• A handful of cooked chestnuts (optional; available in a jar at supermarkets)

1. Put butter, oil or combination in a large skillet over medium heat; when butter melts or oil is hot, cook carrot, onion, potato and thyme with a healthy sprinkling of salt and pepper. Stir occasionally, adjusting heat so vegetables do not brown. When onion is softened, about 5 minutes, add zucchini and continue to cook until everything is tender, 10 to 15 minutes.

2. Add pear (and the optional chopped chestnuts, if used) and cook until softened, about 5 minutes more. Add liquid and bring to a boil; taste and adjust seasoning (and add more chestnuts if desired). Cool mixture, then purée. Serve cold or reheat and serve hot, garnished with mint (or edible flowers), if desired.
Yield: 4 servings.


(Originally published October 3, 2007 in The New York Times; adding the chestnuts is Dick Jordan’s variation)