City Palate

The Travel Issue - March April 2017

Pear, Fennel and Acorn Squash Soup
Sept/Oct 2009

From Dalia Kohen and Tabitha Archer, owners of the popular and tasty vegetarian restaurant The Coup.

1 small fennel bulb, thinly sliced (green fennel fronds reserved)
3 shallots, peeled and minced
1-1/2 T. olive oil
2 pears, cored and cubed
5 c. vegetable stock
1-inch piece of ginger, minced
1/2 t. ground cinnamon
2 medium acorn squashes, peeled, seeded and cut into 1-inch cubes
1/2 c. coconut milk
sea salt and freshly ground pepper to taste

Sauté fennel and shallots in a pan with 1 T. oil until light brown, stirring constantly. Add the remaining oil and the pears. Sauté for another 1 to 2 minutes.

In a large pot, combine the stock, ginger, cinnamon and squash. Bring to a boil, then reduce to a simmer. When the squash is almost cooked, add the pear mixture, coconut milk, salt and pepper. Remove from the heat and blend. Serve garnished with the green fennel fronds. Serves 4 as a light meal or 6 as an appetizer.


Soups And Stocks