Pear And Sweet Corn Soup With Basil-Macadamia Pesto
Prep Time:
Cook Time:
Servings:
Ingredients
  • 2 cup lightly packed basil leaves
  • 3 tablespoon macadamia nuts (about 10 nuts)
  • 2 teaspoon fresh lime juice
  • ¼ teaspoon salt
  • 1 tablespoon canola oil
  • 4 ripe pears, such as green anjou, quartered
  • 3 corn kernels
  • 1 tablespoon chopped fresh ginger
  • 4 cup water
  • 1 teaspoon salt
  • 1 cup coconut milk
Directions
  1. Combine the basil, nuts, lime juice, salt, and oil in a food processor and pulse several times. Scrape down the sides once or twice and continue to pulse until you get a chunky, scoop-able pesto. Set aside until the soup is ready.
  2. In a medium pot, combine the pears, corn, ginger, and water. Cover and bring to a boil, then reduce to a simmer and cook for 10 minutes. Turn off the heat and allow the soup to cool for 15 to 20 minutes. Once cooled slightly, purée the soup in a blender in batches until smooth. For a perfectly smooth soup, pass the liquid through a fine mesh strainer. Return the soup to the pot over low heat and stir in the salt and coconut milk. Once warmed through, the soup is ready to serve. Add a generous spoonful of the pesto to each bowl of soup.