Creamy Pear and Turnip Soup with Radish, Pepitas, and Toasted Baguette
Ginger and pear are a winning combination—the sweetness of pear and the spiciness of ginger are made for each other! Mashed into a creamy soup with velvety turnip, this soup is both rich and wholesome. Crunchy radish, pepitas, and crusty baguette offer the perfect textural contrast.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Pear
1 unit
Turnip
2 clove
Garlic
1 unit
Yellow Onion
¼ ounce
Chives
1 thumb
Ginger
3 unit
Radishes
1 ounce
Pepitas
1 unit
Veggie Stock Concentrate
1 unit
Wheat Demi-Baguette
(Contains Soy, Wheat)
1 ounce
Sour Cream
(Contains Milk)
Not included in your delivery
1 tablespoon
Olive Oil
2 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
Prep the ingredients: Preheat the oven to 400 degrees (if you have a toaster oven, you can skip this step!). Peel and dice the turnip into ½-inch cubes. Halve, peel, and mince the onion. Peel and mince or grate the ginger. Mince or grate the garlic. Peel, core, and dice the pear into ½-inch cubes.
Soften the vegetables: Heat a drizzle of oil in a large pot over medium heat. Add the onion and cook, tossing, for 3-4 minutes, until softened. Add the garlic and ginger and cook, tossing, for 1 more minute, until fragrant. Season with salt and pepper.
Start the soup: Add the turnip, pear, stock concentrate and enough water to cover the ingredients by 1-inch. Bring the mixture to a boil and cook for 15-20 minutes until the turnip and pear are very tender.
Prep the garnishes: Meanwhile, very thinly slice the radishes. Finely chop the chives. Cut the baguette on an angle into ½-inch slices. Place the baguette slices on a baking sheet and toss with a drizzle of olive oil and a pinch of salt and pepper. Toast in the oven (or toaster oven) for 4-5 minutes, until golden brown.
Liquefy the soup: When the turnip and pear are tender, strain the soup, reserving the cooking liquid. Transfer the solids to a large bowl. Using a fork or potato masher, mash the solids until very smooth, adding the reserved cooking liquid as needed to thin the mixture to a soup-like consistency. Return the soup to the same pot over medium heat and stir in 2 tablespoons butter. Taste and season with salt and pepper. TIP: If you have a blender or food processor, you can puree the soup in there!
Finish: Ladle the soup into bowls, then garnish with the radish slices, chives, pepitas, and a dollop of sour cream. Serve with the baguette toast to the side.