Butternut Squash and Pear BISQUE with Frizzled Leeks

(from Peachblossm’s recipe box)

This creamy purée shows how using fruit in savory soups adds a nice, mellow flavor. Pears, because they are high in fiber, add body, too. If you buy the squash pre-cut, this soup is a good choice when you are entertaining because it is rich enough to be special while it lets you devote more time to other preparations. Chefs use leeks frizzled in a little oil to garnish dishes and add pungent flavor.
Fast Fact: While higher in fat than milk, cream is far lower in sugar and carbs.
Quick Tip: Large leeks tend to be woody, so buy them an inch or less in diameter.

Source: Wildberries - link from this page (from RecipeThing user kylerhea)

Serves 4 people

Categories: ELYSSA, NT, SOUPS, VEGETARIAN

Ingredients

  • 2 tablespoons unsalted butter or canola oil
  • 1 large leek, white part only, halved, rinsed, and chopped
  • 1 medium carrot, chopped
  • 2 cups chopped peeled butternut squash
  • 1 large, ripe Bosc pear
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground cinnamon
  • Pinch of ground cloves
  • 3 cups vegetable broth
  • 1/2 cup heavy cream or milk
  • 2 tablespoons canola oil
  • 1 large leek, halved and thinly sliced crosswise

Directions

  1. In a large, heavy saucepan over medium heat, melt the butter. Add the leek, and carrot, and sauté until the leek is soft, about 5 minutes. Add the squash, and cook 3 minutes longer, stirring often so the leek does not color.

  2. Add the pear, thyme, cinnamon, cloves, and broth. When the liquid boils, reduce the heat and simmer the soup, covered, until the squash is soft, 15 to 20 minutes. Let the soup sit 10 minutes to cool slightly.

  3. Purée the soup, using an immersion or conventional blender. Mix in the cream and over medium heat, cook until bubbles appear around the edge of the pot. Season to taste with salt and pepper.

  4. For garnish, heat the oil over medium-high heat in a small, heavy frying pan. Fry the leeks until they are browned, taking care not to burn them. Drain the leeks on paper toweling; they will crisp as they cool. To serve, divide the soup among cream soup cups or small bowls. Garnish with the frizzled leeks. Serve immediately.

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