- Heat oil in a saucepan and fry onion 4 to 5 minutes.
- Add potatoes, pears, beets and chicken broth.
- Season to taste and let simmer over medium-high heat 40 to 45 minutes.
- Pour into a blender or food processor and purée.
- Return to saucepan. Add milk and adjust seasoning.
- 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.