Ingredients and Weight:
- Apples (Granny Smith or Pink Lady), 2 medium (600g)
- Pears (Bosc or Bartlett), 2 medium (600g)
- Vegetable broth, 4 cups (1L)
- Onion, 1 medium (150g)
- Garlic, 2 cloves (10g)
- Celery, 1 stalk (100g)
- Olive oil, 2 tbsp (30ml)
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Peel, core, and dice the apples and pears.
- Dice the onion, celery, and garlic.
- Heat the olive oil in a large pot over medium heat.
- Add the onion, celery, and garlic and cook until softened, about 5 minutes.
- Add the apples and pears and cook for another 5 minutes.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and simmer for 20 minutes, or until the apples and pears are tender.
- Puree the soup until smooth with an immersion blender or regular blender.
- Season with salt and pepper to taste.
Nutritional Information:
- Calories: 120 per serving
- Fat: 4g
- Carbohydrates: 25g
- Protein: 2g
Dish Characteristics:
- Creamy and smooth
- Sweet and tangy with a hint of acidity
- Comforting and satisfying
User Comments:
- "This soup is absolutely delicious! The perfect blend of sweet and savory."
- "I love how easy it is to make. It's a great way to use up leftover apples and pears."
- "I've made this soup several times and it always turns out amazing."
Special Precautions and Tips:
- If you don't have an immersion blender, you can puree the soup in a regular blender in batches. Be careful not to overfill the blender, as hot soup can splatter.
- To make the soup vegan, use vegetable broth instead of chicken broth.
- For a thicker soup, add 1-2 tbsp of flour or cornstarch to the soup before pureeing.
