Simple and delicious dishes, two ways from the 2019 cookbook, Variations by Daniella Silver.
Ingredients
- 2 Tbsp extra light olive oil
- 1 large onion, diced
- 2 ribs celery, chopped
- 2 cloves garlic minced (about 1 tsp)
- kosher salt
- black pepper
- 4 large sweet potatoes peeled and chopped
- 3 Asian or Bosc pears peeled and chopped
- 1 tsp sweet paprika
- pinch dried thyme
- 5-6 cups water or vegetable broth
Preparation
Heat oil in a large soup pot over medium heat. Add onion, celery, garlic, salt, and pepper; sauté for 8-10 minutes, until golden.
Add sweet potatoes, pears, paprika, thyme, and water. Bring to a boil.
Reduce heat. Simmer, partially covered, for 40-45 minutes, or until vegetables are tender, stirring occasionally. Remove from heat; let cool slightly.
Using an immersion blender, process soup until smooth. If soup is too thick, add a little water. Adjust seasonings to taste.
Variation
Cinnamon Sugar Pears
Prepare soup as directed. Preheat oven to 400°F. Coat a cooking rack or pizza tray with nonstick cooking spray. Slice 2 additional pears very thinly (do not peel). Sprinkle with sugar and cinnamon on both sides. Bake, uncovered, for 20-25 minutes until golden. Garnish the soup with baked pears or sprinkle soup with thyme leaves.
Daniella Silver, author of the bestselling Silver Platter cookbook series, makes healthy, beautiful food simple. Daniella combines her artistic sense of style and presentation with wholesome, nutritious ingredients, delivering effortless dishes for every occasion. As a busy mom of 4, Daniella believes in not being bogged down in the kitchen. That is why in all her recipes she advocates fresh, healthy ingredients cooked fast and easy in order to share quality time with friends and family. Follow Daniella Silver on Instagram @daniellasilvercooks
Recipes/Photos reprinted with permission from Variations by Daniella Silver Artscroll/Shaar Press/September 2019
