Roasted yellow beet and pear soup with crumbled blue cheese from New England Soup Factory Cookbook: More Than 100 Recipes from the Nation's Best Purveyor of Fine Soup by Clara Silverstein and Marjorie Druker

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MissKoo on March 05, 2025

    Made this for Soup Group to rave reviews. Easily served 12 people with leftovers. I used 3 pounds of golden beets, roasted for one hour, and 5 good-sized Anjou pears. The addition of dry vermouth, apple cider vinegar, and honey (local raw honey) really brightened the flavor. Made it a day ahead so flavors could develop more overnight. I diced the pears for the topping rather than slicing them as everyone served themselves. Used crumbled gorgonzola for the blue cheese garnish. Really lovely flavor combo. Soup was served hot but recipe says it also may be served cold. Would make a nice cold starter or salad accompaniment on a warm autumn day.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.