Pear and Coriander Soup

October Seasonal Soup

I came upon this recipe some years ago when I was desperate to use up all the pears from the garden. I had already pickled, bottled and chutneyed enough pears to feed an army when I hit on this and was fascinated by the combination of ingredients. A lightish soup ideal for this time of year, before we get into the more hearty recipes. When I first served this to my official taster he got through several helpings trying to identify the ingredients. Or perhaps he was just hungry. It is a surprisingly tasty soup that freezes well and can be made from eating or dessert pear, even the windfalls (I hate wasting anything).

Ingredients - serves 4

1oz (25g) butter 1 medium onion, peeled and chopped
1¼ lb (500g) pears, peeled, cored and chopped (eating or dessert pears, including windfalls) ½ teaspoon (½ x 5ml spoon) lightly crushed coriander seeds
2 teaspoon ( 2 x 5ml spoon) lemon juice 1 tablespoon (1 x 15ml spoon) flour
½ pint (300ml) single cream 1 pint (600ml) chicken or vegetable stock
Salt and freshly ground black pepper A few coriander sprigs to garnish


  1. Melt the butter and fry the onions over a moderate heat for 3 – 4 minutes. Stir in the coriander seeds and the flour and cook for 1 minute.
  2. Pour on the stock, stirring all the time and bring to the boil. Add the pears and lemon juice and simmer for 15 minutes or until the fruit is tender.
  3. Purée the soup in a blender or food processor. (If freezing the soup, do so at this point.)
  4. Return the purée to the pan and stir in the cream. Season with salt and pepper and heat gently.

Serve the soup garnished with coriander leaves.


pears - eating or cooking