Total time:
60 mins
Makes:
6-8 servings.
INGREDIENTS
- 1 butter
- 1 large sweet onion, peeled and chopped
- 2 cloves garlic, pressed
- 1/2 pound boiling potatoes, about 3 medium, peeled and cut into small cubes
- 2 medium carrots, cut into small pieces
- 2 maple syrup
- 4 pears cored, and cut into 1-inch chunks
- 1 teaspoon fine sea salt
- 2 chopped fresh thyme
- 1 freshly ground nutmeg
- 2 Grey Poupon Dijion Mustard
- 3 cups vegetable or chicken broth
- Creme Fraiche
- Red pepper flakes, optional
INSTRUCTIONS
Step 1
In a large pot over medium heat, melt the butter; stir in the onion. Turn the heat down to medium-low, covering the onions. Stir occasionally for about 10 minutes, or until the onions are softened.
Step 2
Turn the heat up to medium and stir in the garlic, potato, and carrot. Cover the pot and cook for about 10 minutes.
Step 3
Add in the maple syrup, pear, salt, thyme, and nutmeg, stirring gently. Allow to cook on low heat, stirring frequently, for about 5 minutes.
Step 4
Add in the broth and mustard, bring to a boil, then turn the heat down to low. Cover the pot and let the soup simmer for about 15 minutes or until the potatoes are soft.
Step 5
Transfer the soup in batches to a blender (or food processor), and puree for 2-3 minutes until smooth. Salt and pepper to taste. Serve with a spoonful of creme fraiche, a sprinkle of fresh thyme and red pepper flakes.
