Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Cauliflower, Pear, and Fennel Soup

Scott Phillips

Servings: 4 to 6

Sweet, earthy, and aromatic with an amazingly smooth texture, this soup makes an elegant first course. You can purée and refrigerate it a couple of days ahead; add the cream and seasonings after gently reheating it.

Ingredients

  • 2 oz. (4 Tbs.) unsalted butter
  • 3 medium leeks, white and light-green parts only, sliced 1/8 inch thick (about 3 cups), rinsed well
  • 1 small fennel bulb, trimmed and chopped (about 1-1/2 cups)
  • 1 medium parsnip, peeled and chopped (about 1/2 cup)
  • Kosher salt and freshly ground black pepper
  • 3/4 cup pear juice
  • 7 cups lower-salt chicken broth or water
  • 1 small head cauliflower (about 1-1/2 lb.), chopped into 1/2-inch pieces (about 5 cups)
  • 1 large ripe pear, peeled, cored, and chopped (about 1-1/2 cups)
  • 1 Tbs. chopped fresh tarragon; more for garnish
  • 1/2 cup heavy cream; more for garnish
  • 1 tsp. fresh lemon juice

Nutritional Information

  • Calories (kcal) : 300
  • Fat Calories (kcal): 160
  • Fat (g): 17
  • Saturated Fat (g): 10
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 50
  • Sodium (mg): 520
  • Carbohydrates (g): 32
  • Fiber (g): 7
  • Protein (g): 10

Preparation

  • Melt the butter in a 4-quart saucepan over medium heat. Add the leeks, fennel, parsnip, 1 tsp. salt, and 1/2 tsp. pepper, and cook, stirring occasionally, until soft, 5 to 8 minutes.
  • Add the pear juice, and simmer, stirring occasionally, until the liquid is reduced to a syrup, 6 to 8 minutes. Add the broth and bring to a boil. Add the cauliflower, pear, 1 tsp. salt, and 1/2 tsp. pepper. Turn the heat down to medium low, partially cover, and cook until the cauliflower is very soft, about 40 minutes. Stir in the tarragon.
  • Working in batches, purée the soup in a blender until smooth and transfer to a large bowl. Return the soup to the pot, stir in the cream, and reheat. Stir in the lemon juice and season to taste with salt and pepper. Serve topped with a thin swirl of cream and a sprinkle of tarragon.
(7 ratings) Read Reviews
Save to Recipe Box
Print
Add Recipe Note
Saved Add to List

    Add to List

Print
Add Recipe Note

Ingredient Spotlight

Reviews

Rate or Review

Reviews (12 reviews)

  • Chicagogal | 03/01/2019

    I happened to have all of the ingredients for this (except for the pear juice) so I made it but added an extra pear instead of using the pear juice as called for. This soup is SO delicious. I thought it was so good that I didn't even add the cream. A great soup for entertaining.

  • Balls420 | 01/31/2019

    Very excellent, sprinkle a little sugar in if pears not ripe. I garnished with parmesean.

  • springs9 | 11/11/2018

    This soup never fails to please and impress my guests. Elegant and easy to make Delicious and creamy smooth without adding the cream.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks