From "Stop and Smell the Rosemary...Recipes and Traditions to Remember," published in cooperation with your DailyInbox newsletter.


  • 1/2 cup (1 stick) unsalted butter
  • 2 large onions, chopped
  • 2 cloves garlic, minced
  • 4 large carrots, peeled and chopped
  • 1 large russet potato, peeled and chopped
  • 6 red bell peppers, roasted, peeled, seeded, and chopped
  • 2 firm pears, peeled, cored, and chopped
  • 5 cups chicken stock
  • 1 tablespoon chopped fresh parsley
  • salt
  • freshly ground pepper

  • creme fraiche or sour cream
  • fresh Italian parsley sprigs


    Melt butter in a large saucepan.  Add onion and garlic and saute 10 minutes.  Add carrots and saute an additional 10 minutes.  Add potato and bell peppers and saute 10 minutes.  Add pears, chicken stock, and parsley.  Bring to a boil.  Reduce heat.  Simmer uncovered 20 minutes, or until vegetables are tender.  Season with salt and pepper.  Transfer soup in batches to a food processor or blender.  Process until smooth.  Reheat.

    Ladle soup into individual bowls and garnish with creme fraiche and sprigs of parsley.

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