Leek and pear soup

Leek and pear soup

Total: 55 min. | Active: 25 min.
Low Carb
Nutritional value / person: 500 kcal
, Fat: 41 g
, Carbohydrate: 23 g
, Protein: 7 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 tbsp olive oil
400 g leek, cut into pieces
1 garlic clove, squeezed
300 g pears, peeled, chopped
100 g mealy potatoes, peeled, chopped
1 bay leaf
1 litre vegetable bouillon
3 dl cream
salt to taste

Pear and bacon topping

1 tbsp olive oil
80 g bacon strips, cut into strips
200 g pears, cut into cubes
5 sprigs thyme, leaves torn off
1 pinch nutmeg
1 pinch cinnamon
1 pinch salt
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How it's done

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Heat the oil in a wide pan. Briefly sauté the leek and garlic. Add the pears, potatoes and bay leaf, cook for approx. 3 mins. Pour in the stock and bring to the boil. Reduce the heat, cover and simmer for approx. 20 mins. Pour in the cream, continue to simmer (uncovered) for approx. 10 mins. Blend the soup, season with salt.

Pear and bacon topping

Heat the oil in a non-stick frying pan. Fry the bacon, pears and thyme for approx. 5 mins., stirring occasionally until crispy, then season. Serve the soup with the topping.

Good to know
Tip: Garnish the soup with a little whipped cream.

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