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Beet-Pear Soup corn & cheese toasts
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Source: TheFresh20
| INGREDIENTS: | |
| 2 Tablespoons | olive oil |
| 3 medium | carrots, peeled and roughly cut into 3” pieces |
| 1 medium | onion, cut into quarters |
| 3 | Celery Ribs, Cut into 3" pieces |
| 2 cloves | garlic, smashed |
| 3 | pears, peeled cored and cut into quarters |
| 2 | Beet Root Bulbs, Peeled and cut into eighths |
| 24 oz | vegetable stock |
| Salt to taste | |
| For toasts: | |
| 1/2 | whole wheat baguette, cut into 1” thick slices |
| 4 oz | goat cheese, softened |
| 1 Tablespoon | olive oil |
| black pepper to taste | |
| Corn | |
| 4 ears | fresh corn, husk removed |
DIRECTIONS:
Heat olive oil in a medium stock pot. Add carrots, onions and celery and sauté for 5 minutes, stirring occasionally. Mix in beets and garlic.
Cook for 3-4 minutes before adding pears and stock. Simmer for 10-15 minutes over medium heat.
Transfer to food processor or blender and puree on high for 2 minutes or until smooth. Add salt, a little at a time, to taste. Serve 1-1/2 cups in a shallow bowl with cheese toasts.
For toasts:
Toast baguette slices. Brush with olive oil and spread with goat cheese.
Sprinkle with pepper. If you have any extra fresh herbs in the house, this is a great time to use them as a garnish on top of toasts.
For corn:
Place corn in large Ziploc bag with 1/4 cup water. Stand bag upright in microwave and heat on high for 4 minutes. CAREFULLY remove bag from microwave and even more CAREFULLY open to remove steam.
Summer corn requires no salt or butter. Go ahead and try it au natural before loading up the less healthy additions!
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