Americans just don’t seem to get fruit soups like my Scandinavian relatives did. They’re a wonderful expression of autumn when you have a surfeit of fresh pears and apples in the store.
Today, I was so busy with moving my 92-year-old Mom from the third floor to the second floor, shopping and getting in one last bike ride on a gorgeous fall day that I didn’t want to mess with much cooking while getting ready for some company and trick-or-treaters.
But I did have several Bartlett pears that needed to be used, and a half dozen slices of bacon in the meat drawer. Voila! Dinner.
I guessed it might be a winner when one of the neighbors, taking her brood around for treats, remarked on the heavenly aroma eminating from the kitchen. I knew it was a winner when my family was asking for ‘seconds’.
It went very well with simple grilled cheese sandwiches on whole grain bread.
4 large ripe pears, sliced and cut into chunks
4-6 slices bacon, cut into ½” slices
2-3 tablespoons olive oil
½ of a large yellow onion, diced
2 - 3 large cloves of fresh garlic, minced
1 tablespoon of freshly grated ginger root
4 -5 cups water
2 tablespoons of ‘Better than broth’ chicken broth
(or you can substitute one large carton of reduced sodium chicken broth)
freshly ground black pepper
salt to taste
1 tablespoon Herbs d’ Provence seasoning
No nutrition information available
In a warmed heavy bottomed soup pot, add the olive oil, bacon, onion, garlic and ginger. Saute over medium high heat until the onion is translucent and the bacon is nearly done.
Add the pears, chicken stock reduction, water and seasonings. Reduce heat to a simmer and put a lid on. Cook for about 30-45 minutes, stirring occasionally.