4.666665
3 ratings

Pear and Sweet Corn Soup with Basil-Macadamia Pesto

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.

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:

  • 4 ripe pears, such as green Anjou, quartered
  • 3 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
Servings4
Calories Per Serving500
Total Fat23g36%
Sugar25gN/A
Saturated12g60%
Protein8g15%
Carbs68g23%
Vitamin A49µg5%
Vitamin B60.3mg13.1%
Vitamin C13mg21%
Vitamin E1mg6%
Vitamin K62µg77%
Calcium75mg8%
Fiber11g42%
Folate (food)83µgN/A
Folate equivalent (total)17µg4%
Iron4mg20%
Magnesium92mg23%
Monounsaturated8gN/A
Niacin (B3)4mg18%
Phosphorus221mg32%
Polyunsaturated2gN/A
Potassium803mg23%
Riboflavin (B2)0.1mg7.6%
Sodium752mg31%
Thiamin (B1)0.2mg15.4%
Zinc1mg9%