Pear and Sweet Corn Soup with Basil-Macadamia Pesto

Pear and Sweet Corn Soup with Basil-Macadamia Pesto
Contributor
Pear and Sweet Corn Soup with Basil-Macadamia Pesto
USA Pears
Pear and Sweet Corn Soup with Basil-Macadamia Pesto

Sweet pears are a great addition to savory recipes, like this soup. Use fresh or canned corn, depending on the season. Recipe courtesy of USA Pears/Pear Bureau Northwest.

4
Servings
653
Calories Per Serving
Deliver Ingredients

Ingredients

For the pesto:

  • 2  Cups  lightly packed basil leaves
  • 3  Tablespoons  macadamia nuts (about 10 nuts)
  • 2  Teaspoons  fresh lime juice
  • ¼  Teaspoon  salt
  • 1  Tablespoon  canola oil

For the soup:

  • ripe pears, such as green Anjou, quartered
  • corn kernels
  • 1  Tablespoon  chopped fresh ginger
  • 4  Cups  water
  • 1  Teaspoon  salt
  • 1  Cup  coconut milk

Directions

For the pesto:

Combine the basil, nuts, lime juice, salt, and oil in a food processor and pulse several times. Scrape down the sides once or twice and continue to pulse until you get a chunky, scoop-able pesto. Set aside until the soup is ready.

For the soup:

In a medium pot, combine the pears, corn, ginger, and water. Cover and bring to a boil, then reduce to a simmer and cook for 10 minutes. Turn off the heat and allow the soup to cool for 15 to 20 minutes. Once cooled slightly, purée the soup in a blender in batches until smooth. For a perfectly smooth soup, pass the liquid through a fine mesh strainer. Return the soup to the pot over low heat and stir in the salt and coconut milk. Once warmed through, the soup is ready to serve. Add a generous spoonful of the pesto to each bowl of soup.

Nutritional Facts

Total Fat
19g
27%
Sugar
30g
33%
Saturated Fat
4g
17%
Cholesterol
7mg
2%
Carbohydrate, by difference
115g
88%
Protein
16g
35%
Vitamin A, RAE
283µg
40%
Vitamin B-12
3µg
100%
Vitamin B-6
2mg
100%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
255mg
26%
Choline, total
41mg
10%
Fiber, total dietary
14g
56%
Folate, total
286µg
72%
Iron, Fe
16mg
89%
Magnesium, Mg
167mg
52%
Manganese, Mn
6mg
100%
Niacin
16mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
502mg
72%
Riboflavin
1mg
91%
Selenium, Se
18µg
33%
Sodium, Na
193mg
13%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
221g
8%
Zinc, Zn
5mg
63%

Pear Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Pear Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.

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