African Vanielje on Sep 10 2007 at 6:39 pm | Filed under: Uncategorized
Trying to eat seasonally can be pretty challenging. Sometimes it gets a bit boring when there is a glut of something, or when there is not too much available in the garden. But every now and again nature conspires to deliver the perfect match. It seems that from one day to the next all the pears have ripened and the last of the spinach plantings have flourished in the little bit of sunshine we’ve been allocated. The weather is lovely and warm during the daytime, with just enough chill in the evenings to make a light but filling soup, a very desirable supper. If I needed any prompting, this would be it, but the truth is I’ve been watching the spinach and waiting for the first opportunity to make this soup, and when all the planets seemed to come into alignment, I leapt on it with unseemly haste, and what some might call more than a little unladylike greed.
As if the colours weren’t enough to entice me, my tastebuds are overflowing with anticipation. The perfect harmony of red onions, fresh green spinach leaves, soft luscious pears and gratings of potent nutmeg, all melded together with creamy butter beckon longingly from last Autumn.
I wanted to enter this soup in Tami’s Super Soup Challenge, for two reasons. One is that I love the premise behind the challenge. It is in remembrance of her mom, and I think it’s such a unique tribute. The second reason is that it’s one of the first soups that my mom taught me to make and it was always a seasonal favourite at my mom’s restaurant. It has great memories and yet it is not at all old fashioned. It is a light, modern soup with unusual flavours that really compliment each other, and like Kassie, is delicious, surprising, rich and fulfilling, and very, very more-ish.
My husband loves it, my daughter loves it, and I love it. And this is unusual in our house as we generally represent 3 different corners of culinary endeavour. Serve it with a salad and some crusty white bread to lighten it up, or serve it with goat’s cheese and a rich dark brown seed loaf if things are a bit chillier. If you prefer, serve it with toasted hot cross buns and thin slices of mature Montgomery Cheddar. We’ve had them all and they are all equally delicious.
However you offer it, share it with friends and family, after all, things always taste better that way.
Inge, this sounds delicious, and what an interesting combination of ingredients. I would not have thought to put all of these things together, but after reading this and thinking about it, it sounds fantastic. Especially with the suggestion of toasted hot cross buns with cheddar cheese.
I’ve yet to find my lavender, but I’m determined to, even if I have to go the mail-order route. So, don’t count me out yet!
Hi Belinda, thanks very much. The great thing about this is that it is so quick and easy to make. Overcooking it just makes it bitter. Hope you have a good week. How’s the weather in Georgia
I never would have thought of this combination…it’s piqued my interest! Thanks for the comments on my blog…I’m back from my travels and hope to update mine soon.
Oh, this makes sense to my taste buds. I have tried various spinach (or other greens) soups and have always been disappointed. The pears, cream and milk seem to offset the bitter green flavor of the spinach. Perfectly yummy! I will give it a try.
Spinach and pearsoup, wonderful idea! Will try it, but must substitute cream and milk. Any suggestions away from dairy products? Sojacream and milk, yes, but anything else? Thnx.
BTW: what a beautiful cakes you bake!
thank you lizet, there are a lot of birthdays in september in my family. For a dairy free one I would just use olive oil and let the onions and garlic caramelize slightly. Then add diced potato and let it brown, then pears, nutmeg, seasoning and lots of spinach. Wilt this, then blitz it all together and add stock. It will not be quite the same but should still be quite delicious. Try no to overcook the spinach and use more to compenste for the potatoe. enjoy.
shea and pp, it is a good and subtle combination as long as you don’t overdo the pears. If your pears are very sweet, cut down
thank you African Vanielje, it sounds great the ‘gluten an dairyfree way’ too! L.