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Pear potato soup with black trumpet mushrooms
Delicious, easy, creamy, both sweet and savory pear potato soup with black trumpet mushrooms
EQUIPMENT
- 1 frying pan
- 1 cooking pot
INGREDIENTS
- 300 g potatoes
- 200 g pears
- 70 g parsnip
- 200 g fresh black trumpet mushrooms (20 g dried)
- 2 tbsp sour cream or cooking cream
- 1 tbsp olive oil
- ¾ tsp nutmeg
- 1 tbsp sesame seeds (optional)
- 1 tsp honey (optional)
- salt
- black pepper
- parsley
INSTRUCTIONS
- Wash, peel, and dice potatoes, pears, and parsnip into small, evenly-sized cubes for quicker and uniform cooking.
- Clean black trumpets by trimming the stems and removing debris. Slice fresh mushrooms or soak dried ones in warm water for 15 minutes.
- Dice the onion finely. Heat olive oil in a pan and sauté the onions until golden and translucent, stirring often.
- Add diced potatoes, pears, and parsnips to the pan. Season with salt, pepper, and a teaspoon of nutmeg. Stir fry for a few minutes.
- Pour in 2 1/4 cups (560 ml) of vegetable stock. Simmer on medium heat for 20 minutes, or until the vegetables are tender.
- Check seasoning, adjust salt and pepper, and stir in fresh parsley and 2 tablespoons of sour cream. If the soup isn’t sweet enough, add 1 teaspoon of honey. Blend until smooth.
- Heat olive oil in a pan over high heat and stir fry the mushrooms for about 5 minutes until they release water and shrink. Season with salt to balance the soup’s sweetness.
- Ladle soup into bowls, top with sautéed mushrooms, and sprinkle with sesame seeds or parsley. Add croutons or serve with fresh bread. Enjoy hot!
NOTES
Make sure the pears, potatoes, and parsnips are fully cooked before blending, as undercooked ingredients affect both flavour and texture.
Stir-fry the mushrooms just before serving to preserve their texture and avoid reheating, which can cause changes and potential discomfort.
For substitutions, try sweet potatoes, cauliflower, or extra parsnips for a nutty sweetness.
Butternut squash, zucchini, or celery root add a creamy twist, and mushrooms like chanterelles, porcini, or shiitake work well if black trumpets aren’t available.
Add crunch with croutons, sunflower seeds, or toasted almond slices.
The soup keeps for three days in the fridge or up to three months in the freezer, but store mushrooms separately and fry fresh before serving.
Nutrition
Calories: 220.8kcal | Carbohydrates: 31.53g | Protein: 8.71g | Fat: 6.55g | Saturated Fat: 1.13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 4mg | Sodium: 498mg | Potassium: 608mg | Fiber: 9.15g | Sugar: 13.44g | Vitamin A: 322IU | Vitamin C: 39.2mg | Calcium: 59.8mg | Iron: 2.2mg