In a large pot, over a medium heat, add the butter and olive oil.
When melted add the onion,celery, and carrots and cook for about
10 minutes until they start to brown.
Then add the courgette,pear and sage and cook for a further 10
minutes, stirring occasionally.
Add the stock, potatoes and salt and put a lid on.
Reduce the heat and leave to simmer for about half an hour until
the vegetables are tender.
Remove from the heat and blend with a hand blender until smooth.
If you find the soup is a bit on the thick side for you just add a little
more water.
Add the cream, bring to a simmer and serve.
Originally Submitted
10/22/2012
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