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Pear and Sweet Corn Soup with Basil-Macadamia Pesto

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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.