foodie fridays: potato bisque with pears

Seasonal foods.

As much as I would love to say that I eat “seasonally”, my laziness and food cravings get the best of me.

I know, I know. I’m a bad foodie sometimes, but hey, we all can’t be perfect.

But I think I can redeem myself.

Did you know from September to March that pears are in season? Yep. I picked up that little factoid as I was reading the Rachel Ray magazine (October issue) a couple of weeks ago.

Do you want to know some other factoids about pears? You do? Fantastic!

Pear Factoid List:
– Most pears are only a 100 calories
– One pear can provide 25% of your daily fiber
– Pears ripen from the inside out
– Barlett pears are super sweet and sturdy; great for any dish
– Comice pears are delicate and juicy; perfect in soups or raw pairings
– Bosc pears are spicy-sweet and dense; goes well with spices like cinnamon or fennel
– Anjou pears are smooth, mellow and slightly firm; perfect in baking (source)

Okay, now that I have supplied you with enough cocktail conversation to get you through the holidays, let’s talk about soup. And just any soup, pear soup.

When I first saw the recipe I was a little confused. Pears, in a soup? Get outta here.

The recipe called for a comice pear, which is primarily used in soups. Well, the grocery store was fresh out so I settled for a bosc. I was worried at first that the bosc pear wouldn’t hold up against the potato, but let me tell ya, it was a rockstar.

The bosc pear added a spicy surprise to a basic potato soup.

The base of this soup starts out like any other soup: garlic, onions, potatoes. Next you add stock, cream and the pears. Let simmer. Puree when cooked through, and serve. If only paying your taxes were that easy.

Not only is this dish simple, delicious, and heart warming, I’m telling you it’s the new fall soup.

Pear and Potato Bisque (adapted from Rachel Ray October 2011)

Serves 6

Prep Time: 20 minutes
Cook Time: 45 minutes

Ingredients:
4 tablespoons butter
1 bunch scallions, sliced
1 garlic clove
4 cups cubed russet potatoes
1/4 cup white wine
2 cups chicken broth
2 bosc pears, chopped
1/4 cup heavy cream
Salt and Pepper

Directions:
In a large saucepan, melt butter over medium-high heat. Add scallion whites and potatoes; cook 8 minutes. Add wine, broth, and 1 1/2 cups water; bring to simmer. Reduce heat and cook 8 minutes; add pears and cook 10 minutes. Puree with cream; season and top with scallion greens.