Cozy up with this delicious soup featuring sweet potatoes, pears, goat cheese and homemade croutons

The cooler weather means one thing in my house: soup days!  I like to do Soup Day Sundays and I kicked off the season with this unique recipe from The Classic Catering People.

I put my cooking notes at the bottom, check them out and enjoy the soup!

Sweet Potato & Pear Soup with Humboldt Fog Cheese and Walnut Croutons
By: Chef John Walsh of The Classic Catering People

Ingredients:

3 tablespoons butter
3 large leeks (white and pale green parts only), halved lengthwise, thinly sliced (about 4 1/2 cups)
2 large sweet potatoes or Yams potatoes (about 18 ounces total chopped
3 Bosc pears, peeled, cored and chopped
4 1/2 cups fresh cold water
Bouquet Garni (1 bunch Italian parsley, 2 bay leaves ½ bunch of thyme tides together)
1/2 cup heavy cream
1/2 cup Humboldt fog cheese
1/4 cup unsalted butter
1/2 loaf walnut bread cubed in 1/4” x 1/4”
10 ounces chopped carrots
10 ounces chopped celery
10 ounces chopped plum to tomatoes
Garnish 1/4 pint crème fraiche
1/2 bunch freshly chopped chives

Directions:

Melt butter in heavy large saucepan over medium heat. Add leeks; stir to coat with butter. Cover saucepan; cook until leeks are tender, stirring often, about 10 minutes. Add potatoes, pears, carrots celery & tomatoes. Cover and cook until potatoes begin to soften, stirring often, about 10 minutes. Add 4 1/2 cups water and bring to boil. Reduce heat, cover, add the bouquet garni, and simmer until vegetables are very tender, about 30 minutes.

Add cream, Humboldt fog cheese and butter and puree soup in batches in processor until smooth. Return to saucepan. Thin with additional stock if soup is too thick. Season with salt and pepper. Bring soup to simmer. Heat oven to 250 degrees, put the walnut bread cubes in the oven for 10 to 15 minutes till toasted. Ladle into bowls. Garnish with chives and a dollop of crème fraiche, sprinkle some croutons and serve.

**This can be prepared 1 day ahead. Cover and refrigerate.

Meg's Notes:

  • When you slice the leeks, put them in a bowl of water.  This way the dirt trapped in the layers will  fall to the bottom
  • Make sure you have cooking twine handy for the bouquet garni (I attached a picture to show you what it looks like!)
  • I found the Humboldt fog cheese at Wegman's but if you can't find it at your grocery store, you could substitute goat chevre
  • You can puree the soup either by putting portions in a blender or using an emulsion blender.  I recommend if you like to make soups, spring for the emulsion blender.  It's easy to use, less mess and you can make so many soups! (and it's cheap)
  • I couldn't find just walnut bread so I used raisin/walnut bread and I loved it!  The raisins gave it a little added sweetness
     

Got a recipe for the Taste Buds to try and share? Email me at megan.knight@wmar.com or Siobhan at garrett@wmar.com.  We love to eat.

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