Sorry I am a little late posting, in case you were waiting, LOL. I am at a wonderful conference this weekend!)

If you know me very well, you know I LOVE veggies. So I, of course, had to do this soup category.
I enjoy old cookbooks and vintage recipes, so it was with delight that I found the recipe for this soup in a collection of vintage recipes I recently purchased.
I am really enjoying my (purposely still small) collection. There is something so precious about using something as personal as another woman’s recipes from her recipe box! Today’s recipe came from the one with the little kettles and utensils on it. I love it when I can know a little history about the original owner of a recipe. I was told the owner of this one lived where she had a beautiful view of Puget Sound, and she had at least one grandchild.
“Potatoe, Cheese and Pear Soup”
I thought it sounded interesting, but also risky! But I looked up the chef and he is a famous guy. Sweet and savory is a great combo. Usually. And I figured, with 5 cups of cheese, it couldn’t be too bad!
Potatoes are a great seasonal item, and pears are ripe right now, so this was perfect.
First I threw in the potatoes. Yes, I know the recipe says to peel them, but I knew I was going to throw them in the Vita-mix and it would take care of the peels. Why waste all of those vitamins? Not to mention, the extra work it saved me.
Anytime I am making soup, I use the celery heart if I have it. That leaves the easier to eat ribs for the kids. And I always use cast iron.
Again not following the recipe, which said to dice the onion finely. But I am not sure this chef had a powerful Vita-Mix at his disposal back in 1991.
Didn’t peel the pears either…
I had to transfer to a bigger pan. This one is cast iron too, coated with porcelain. I doubled the recipe out of habit, and it made alot!
This is when I threw it all in the Vita-Mix, but I forgot to take a picture. I had to do it in batches. And it just looked like a bunch of veggies whirling around, as you would expect it to.
I like to use only free-range products. If it’s organic, all the better.
When they created a recipe that called for 5 cups, I don’t think they had four cup-sized boxes of broth. Maybe they made their own.
Staying true to form, I added the cream and the cheese by sight, not by measurement.
I did not have fresh, hot, buttered croutons. My store only had flavored ones, and I didn’t have time to make my own. But these worked out just fine. My favorite bites had croutons and chopped pear in them! I tried some cheese crackers in it too, later, and that also added a nice crunch and flavor.
This soup was rich and satisfying. I will definitely make it again. I might even use a nice swiss or another kind of sharper cheese. And, especially with the wine and cheese, I think it would also make a great fondue dip.
It tastes even better served up in my great-grandma’s bowls:)
A couple of my favorites from past years that include seasonal veggies are Lots of Onions Soup, which has been one my favorites for years, and Pumpkin Chili. I remember how surprised I was at how good such an odd sounding stew was. My while family loved it too. Check my sidebar for lots more. And share your favorite link in a comment, or link below if you’d like to add your own! Don't forget you can add my button to your blog too, find it in my sidebar.
Have a sweet yet savory week!