Best Three Pearls Soup Recipes

CHEDDAR PEAR SOUP

Cheddar Pear Soup image

Pears and sharp cheddar have always been one of my favorite flavor combos. This recipe brings the two together in a creamy, delicious soup. I like to serve it with a warm baguette and fresh fruit for lunch or a light supper. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 8 servings (2 quarts).

Number Of Ingredients 10

Ingredients

1/4 cup butter, cubed
1 large onion, chopped
2 garlic cloves, minced
1/3 cup all-purpose flour
2 teaspoons smoked paprika
5 cups chicken broth
3 medium ripe pears, peeled and chopped
3 cups sharp cheddar cheese, shredded
1/4 teaspoon freshly ground pepper
Fresh pear slices, optional

Steps:

In a Dutch oven, heat butter over medium-high heat; saute onion and garlic until tender, 7-9 minutes. Stir in flour and paprika until blended; cook and stir 2 minutes. Gradually stir in broth. Add chopped pears; bring to a boil. Reduce heat; simmer, covered, until pears are tender, about 15 minutes, stirring occasionally., Puree soup using an immersion blender or cool slightly and puree soup in batches in a blender; return to pan. Add cheese and pepper; cook and stir over low heat until cheese is melted, 3-5 minutes. If desired, top with pear slices.

Nutrition Facts : Calories 299 calories, Fat 20g fat (12g saturated fat), Cholesterol 60mg cholesterol, Sodium 938mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 3g fiber), Protein 12g protein.

THREE SISTERS SOUP

Three Sisters Soup image

The Iroquois Indians cultivated and used the Three Sisters (corn, squash and beans) in their diet. This is a recipe passed down by our relatives. You may use regular corn instead of hominy, but hominy is more traditional.

Provided by THE HOOVE

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 9

Ingredients

2 cups canned white or yellow hominy, drained
2 cups fresh green beans, trimmed and snapped
2 cups peeled and cubed butternut squash
1 ½ cups diced peeled potatoes
5 cups water
1 ½ tablespoons chicken bouillon granules
2 tablespoons butter, melted
2 tablespoons all-purpose flour
¼ teaspoon pepper

Steps:

Place the hominy, green beans, squash, and potatoes into a pot, and pour in water and chicken bouillon. Bring to a boil, then reduce heat to low, and simmer until vegetables are soft, about 10 minutes. Blend flour into the butter, then stir into the soup. Increase heat to medium, and cook for 5 more minutes, or until soup thickens. Season with pepper, and serve.

Nutrition Facts : Calories 149.5 calories, Carbohydrate 25 g, Cholesterol 10.4 mg, Fat 4.7 g, Fiber 4.5 g, Protein 3.3 g, SaturatedFat 2.6 g, Sodium 436.3 mg, Sugar 3.1 g

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