with DelMonte

  • Recipes
Pear and Leek soup

Pear and Leek soup

15 min
40 min
Pear Halves in 100% fruit juice from concentrate


Sliced ​​leeks-380 g (4 cups), about 2 large

Potatoes, peeled and cubed-2 (small)

Olive oil-45 ml (3 tbsp)

Chicken broth-1.25 L (5 cups)

A clove of garlic

Ginger – 15g

Chopped parsley (2-3 sprigs of parsley)

Green onion

Chopped thyme leaves-2.5 ml (½ tsp)

Del Monte Pears - 398 ml

Salt and pepper-To taste

5 slices of pancetta

Cajun spice

35% cooking cream-125 ml (½ cup)


1. In a saucepan over medium-high heat, sweat the leeks, garlic, and ginger in the oil.

2. Add the Cajun spices and a little salt

3. Add chicken broth, potatoes and thyme. Boil the water. Cover and simmer until the vegetables are tender.

4. Add 4 Del Monte pear halves and continue cooking for 10 minutes.

5. In a blender, purée the soup until smooth. Add salt and pepper. Return the soup to the saucepan. Add the cream.

6. Serve the soup in a bowl and add the garnishes

For garnish

Slice or cube the remaining pears and brown them in a pan with olive oil or butter

Cut the pancetta into julienne strips and cook over medium-high heat in a skillet until crispy. (No need to add oil to the pan because the pancetta already contains a lot of fat)