Recipe: New England Pear Soup with Chervil and Creme Fraiche

One of our favorite fall recipes

(Vegetarian, Gluten-free)

This warm pear soup is light and elegant. It's the perfect way to dress up lovely fall pears from your local farmers' market. My husband calls it "Divine!"


  • 3 Tbsp. lemon juice
  • 6 large pears (Comice, Anjou, Bartlett, etc. Just under-ripe is perfect, because they'll be firm enough to work with easily)
  • 3 Tbsp. sunflower oil (or other mild flavored oil, such as safflower or canola, try Spectrum)
  • 1 1/2 large shallots, minced (1/4 cup + 2 Tbsp.)
  • 3 Tbsp. honey
  • 3 cups organic vegetable broth
  • white pepper (black pepper will NOT do for this)
  • 1 1/2 Tbsp. fresh chervil, finely minced
  • Creme Fraiche (try Bellwether Farms)


Put lemon juice in a bowl. Peel, core and dice pears into 1-inch chunks, adding to the bowl and tossing them in lemon juice as you work, to prevent pears from turning brown.

Heat sunflower oil in a large pan over medium-high heat. Add shallots and cook 2 minutes, stirring often. Add pears and drizzle with honey. Cook 10 minutes, stirring often.

Transfer pears to a food processor and pulse. Pulsing will prevent them from overflowing. Once pears are almost smooth, run food processor about 1 minute until completely pureed. Return puree to pan, add broth and stir to combine thoroughly. Add a few turns of freshly ground white pepper, (or a couple pinches if it's already ground). Stir in chervil. Heat soup to just below simmering point, do not boil.

Remove from heat, ladle into bowls and top each with 1 Tbsp. creme fraiche. Swirl through soup gently.

Makes 4-6 servings.


Related Articles: 

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Harvest Recipes from Across the U.S.

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Healthy-Eating Solutions:

Food, Inc. DVD

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Kitchen Compost Crock

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