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.
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