1. Heat oil in a saucepan and fry onion 4 to 5 minutes.
2. Add potatoes, pears, beets and chicken broth.
3. Season to taste and let simmer over medium-high heat 40 to 45 minutes.
4. Pour into a blender or food processor and purée.
5. Return to saucepan. Add milk and adjust seasoning.
6. Reheat gently. Garnish with chopped chives and serve with Country Loaf bread from our Les Trois Moulins line.

CHEF’S SECRET

For a vegetarian version, substitute the chicken broth for a high-quality vegetable broth to maintain the rich flavours.

• For an even creamier texture, substitute the milk with heavy cream at the end of cooking.
• Experiment with different garnishes, such as chopped toasted hazelnuts or pieces of fresh pear, for a contrast in textures.
• Serve this soup with homemade garlic croutons or a slice of toasted rustic bread for a crunch that complements the velvety smoothness of the soup.

The Pear and Beet Soup is a sublime fusion of earthy sweetness and fruity delicacy, a rich and comforting culinary experience. This velvety dish starts with a base of onions sautéed to perfection in olive oil and layered with sweet, slightly tangy pear and earthy beets. Potatoes add body and creaminess, ensuring a smooth, comforting texture. Chicken broth binds all these elements with a subtly salty note, while milk gives the soup a velvety sweetness. Garnished with chopped fresh chives for a touch of colour and a contrast of flavours, this soup is the perfect balance between richness and lightness, ideal for warming up cool evenings or as an elegant starter to a refined dinner.