| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Serve this autumn soup as an appetizer before a holiday meal, or as a light dinner with crusty rolls.

Sweet Potato and Pear Soup

1 (11.5-ounce) can Pear KERNS® from LIBBY'S All Nectar
1 tablespoon vegetable oil
1 small onion, chopped
3 cups peeled and diced sweet potatoes
3 pears, peeled, cored and diced
3 cups chicken broth
1 cinnamon stick

1. Heat oil in large saucepan over medium heat. Add onion, cook for 10 minutes or until tender. Add potatoes, pears, nectar, broth and cinnamon stick; cook until mixture comes to a gentle boil. Reduce heat to low; cook for 45 minutes or until potatoes are tender. Remove cinnamon stick.
2. Puree soup in several batches until smooth; return to saucepan. Season to taste with salt and ground black pepper. Serve with a dollop of sour cream and a sprinkle of cinnamon, if desired.

Makes 6 servings.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.