Pear Soup


3 oz. pancetta, chopped

½ cup sliced shallots

1 bulb fennel, cored, and chopped

2 cloves garlic, minced

1 teaspoon chopped fresh thyme

5 pears, peeled, cored, and chopped

½ lb. Yukon gold potatoes, cubed

4-5 cups vegetable or chicken broth

1 Tbsp butter

Salt and pepper to taste

Crumbled Gorgonzola cheese, for serving (optional)



1. Fry pancetta in a large soup pot until crisp. Remove with a slotted spoon and drain on a paper towel. Reserve 1 Tbsp of fat.

2. Melt butter with reserved pancetta fat over medium heat. Add shallots and fennel and cook until soft, about 5 minutes.

3. Stir in garlic and thyme and cook until fragrant, about 1 minute. Add pears and potatoes and cover with broth. Bring to a simmer and cook until potatoes are tender, about 15 minutes.

4. Remove from the heat and carefully blend, either with an immersion blender or in batches in a standing blender. Return soup to the pot and season with salt and pepper.

5. Serve soup sprinkled with pancetta and cheese.


Serves 4

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