Zucchini-Pear Soup

Published: October 3, 2007 The New York Times
by The Minimalist

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” or “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 for garnish (optional).

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 cook until it has softened, about 5 minutes more. Add liquid and bring to a boil; taste and adjust seasoning. Cool mixture, then purée. Serve cold or reheat and serve hot, garnished with mint, if desired