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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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Everyone loves this soup's taste, but no one guesses that pears are the secret ingredient, says Connie Summers of Augusta, Michigan. Ingredients:
2 large onions, chopped |
1/4 cup butter, cubed |
4 garlic cloves, minced |
2 large potatoes, peeled and diced |
2 jars (7 ounces each) roasted red peppers, drained, patted dry and chopped |
5 cups chicken broth |
2 cans (15 ounces each) pears in juice |
1/8 teaspoon cayenne pepper |
1/8 teaspoon black pepper |
Directions:
1. In a Dutch oven, saute onions in butter until tender. Add garlic; cook 1 minute longer. Add the potatoes, red peppers and broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Remove from the heat. Add pears; let cool.
2. In a blender, cover and puree in batches. Return to the pan. Stir in cayenne and black pepper. Cook until heated through. Yield: 12 servings (3 quarts).
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