« Back to the list

Beetroot and Poached Pear Soup


Soups and Salads


From owner of the Soup Gallery, Natalia Strong



"It's funny how this recipe came about," says Natalia Strong, owner of the Soup Gallery. "We had an excess of vanilla-poached pears after a tapas night one time and a large container of roasted beets. Chef Christine ended up just combining the two to create this recipe. The flavor resembles a sweet mulled and spiced wine."

Number of Servings



2 Bartlett pears (any variety will do, though)
1 cup sugar (or honey, brown sugar, etc.)
1/2 cup white wine
1/2 cup water
1 vanilla bean, split and scraped, or 2 teaspoons vanilla extract
1 red onion, sliced
4 large beets, roasted and sliced
1 tablespoon cinnamon
1 quart vegetable stock
Salt and pepper to taste

Preparation - Directions

First start by poaching the pears. Peel, core and quarter the pears. Put remaining ingredients into a pot and whisk to melt the sugar. Immerse pears in poaching liquid and cover with some parchment paper. Simmer on low heat until pears are soft and slightly translucent.

Heat some cooking oil in a pot and begin sweating the onions. Add cinnamon and seasonings.

Add roasted beets, continuing to sauté for 1 to 2 minutes until they are quite hot, and then add the vegetable stock. Simmer for a short time, until beets are soft.

Using a ladle, add pears to pot with beets. The pot containing the beets in stock will not be very liquid-y so add poaching liquid to the pot until all of the ingredients (pears, beets, onions) are covered by liquid.


Using a blender, blend the soup thoroughly, adding liquid stock if necessary.

The soup should be smooth and brightly colored. Serve with yogurt or sour cream.

Edit ModuleShow Tags