Pear Fennel Ginger Soup

Pear fennel ginger soup

Low Amine Pear Fennel Ginger Soup

Pear Fennel Ginger Soup is slightly sweet, slightly fruity. I imagine it pairing well with chicken, fish, or lamb very well. The cardamom and sage bring it back down to earth and give it a warming, savory flavor. Don’t be so skeptical – it’s all low amine, and it’s all delicious.

Yield: 6-8 servings

4 ripe pears

2 medium fennel bulbs

3 C water

1/2 C cooked white beans

3 Tbsp ginger, minced +

1 Tbsp ginger, minced (reserved for the end)

3 packed tsp fresh sage +

1/2 tsp minced sage for garnish

2 Tbsp butter (or safflower oil, if vegan or dairy-free)

8 pods cardamom (tie them in cheesecloth or a tea bag so you can easily remove them later)

  • Add all ingredients to a stock pot, then cook for 30 minutes on medium heat.
  • Remove cardamom.
  • Add additional 1 Tbsp minced ginger.
  • Using an immersion blender (if you have one, otherwise a food processor or blender), puree until very smooth.
  • Serve garnished with a small sprinkle of minced sage.
  • Good served either hot or cold.
AMINE BREAKDOWN:
Very Low Amine: pear, fennel, ginger, water, sage, cardamom
Low Amine: butter or safflower oil
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