The Cheese Cave | Faribault, MN

Pear & Zucchini Soup


  • 1 tbsp. butter
  • 2 tbsp. Olive Oil 2 carrots, diced
  • 2 stalks celery, diced
  • 1 small onion, diced
  • 5-6 medium zucchini, diced
  • 3 ripe pears, peeled, seeded & diced
  • 1 tbsp. fresh sage leaves, cut into ribbons
  • 5 cups vegetable stock
  • 3 medium potatoes, peeled & diced
  • 1 tsp. salt, plus more to taste
  • 1/4 cup heavy cream
  • Freshly ground pepper
  • Blue cheese crumbles for garnish

Recipe Instructions

  • Heat a large non-stick skillet over medium heat, add butter and olive oil.
  • When butter melts, add onions, celery and carrots: cook until browned, about 10 minutes.
  • Add zucchinI, pear and sage. Cook another 10 minutes, stirring occasionally.
  • Add vegetable stock, potatoes and 1 tsp. salt.
  • Place lid on pot and reduce heat to low. Simmer until vegetables are fork tender, about 30 minutes.
  • Remove soup from heat. With an immersion blender, puree the soup until smooth.
  • Stir In the heavy cream. More stock can be added if the soup Is too thick.
  • Bring to a simmer and season with salt & pepper.
  • Serve garnished with spoonful of blue cheese crumbles.

Serves 6

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