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    Pear and Buttermilk Bisque

    November 28, 2023 / By Holly Erickson & Natalie Mortimer

    This pear and buttermilk bisque–with notes of tarragon, the tartness of buttermilk, and the sweet earthiness of pears is a celebration of the season. Serve with a crisp salad for a flavorful meal.
    a bowl of pear and buttermilk bisque sprinkled with salt, pepper & tarragon with a pear slice garnish on top
    Photography by Gayle McLeod

    Looking for more creamy soup recipes?

    A Pear Bisque That Feels Like Autumn In A Bowl

    Are you one of those people who runs open-armed towards soup season? You’ll want to add this easy pear bisque to your soup file. For a refreshing meal, serve with a crisp Simple Butter Lettuce Salad, Simple Green Salad with Shallot Vinaigrette or Butter Lettuce Salad with Honey Mustard Vinaigrette.

    diced pears, shallots, leeks, heavy cream, butter, stock, olive oil, garlic and tarragon in bowls for pear bisque

    Ingredients For Leek And Pear Bisque

    • Fats – Unsalted butter and extra-virgin olive oil

    • Alliums – Shallots, leeks, and garlic

    • Fresh – Ripe pears, tarragon

    • For the stock – Buttermilk, dry white wine, chicken stock

    • Sea salt, black pepper

    shallots and leeks cooking in a pot with butter and oil
    shallots, leeks, butter, oil, garlic, pears and salt cooking in a pot
    shallots, leeks, butter, oil, garlic, pears, salt and tarragon cooking in a pot
    wine being poured into a pot with shallots, leeks, butter, oil, garlic, pears and salt

    How to Make Pear Bisque

    1. Peel, core, and dice the pears.

    2. Cook the shallots, leeks, and garlic in a large pot.

    3. Add the pears and tarragon, and cook until soft and fragrant.

    4. Stir in the wine and stock.

    5. Blend the soup, using an immersion blender or high speed blender.

    6. Add the buttermilk and stir over heat, until fully incorporated.

    7. Season with salt to taste.

    8. Ladle the soup into bowls. Serve with a little drizzle of buttermilk and sprinkle with tarragon, salt and pepper to taste.

    pear and buttermilk bisque being blended in a blender
    buttermilk being stirred into pear and buttermilk bisque in a pot

    How to Store Leftovers + Tips

    • As with most soups that use dairy, we don’t recommend freezing pear bisque. Leftovers are best in the fridge for 3-4 days.

    • We like Bartlett or Bosc pears for this recipe. You’re looking for ripe pears that aren’t too soft.

    • This soup can easily be made dairy free. Swap the butter for a plant based version and substitute an unsweetened plant based milk for the buttermilk.

    a bowl of pear and buttermilk bisque sprinkled with salt, pepper & tarragon with a pear slice garnish on top

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    a bowl of pear and buttermilk bisque sprinkled with salt, pepper & tarragon with a pear slice garnish on top

    Pear and Buttermilk Bisque Recipe

    Published November 28, 2023

    By Holly Erickson & Natalie Mortimer

    • Serves:  4
    • Prep Time:  15 min
    • Cook Time:  30 min
    • Calories:  391

    Description

    This pear and buttermilk bisque–with notes of tarragon, the tartness of buttermilk, and the sweet earthiness of pears is a celebration of the season. Serve with a crisp salad for a flavorful meal.
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      Ingredients

      • 4 tablespoons unsalted butter
      • 2 tablespoons extra-virgin olive oil
      • 2 medium shallots, peeled and diced
      • 2 large leeks, trimmed and sliced
      • 3 garlic cloves, roughly chopped
      • 4 large ripe pears, peeled, cored, and diced
      • ¾ teaspoon sea salt, plus more to taste
      • 1 tablespoon finely chopped fresh tarragon, plus more for serving
      • 1 cup dry white wine, such as sauvignon blanc
      • 1 cup chicken stock
      • ½ cup buttermilk, plus more for serving
      • Freshly cracked black pepper, to taste

      Method

      1. Heat the butter and oil in a large pot over medium heat. Once the butter has melted, add the shallots and leeks and cook, stirring occasionally until the leeks have softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 2 minutes more. Add the pears and salt and cook, stirring occasionally, until the pears begin to soften and brown, about another 5 minutes. Add the tarragon and cook, stirring, until fragrant, 1 minute more.

      2. Stir in the wine and bring to a boil over medium-high heat. Cook until the liquid has reduced by about half, 4-5 minutes. Add the stock and cook, stirring, until warmed through,1-2 minutes. Reduce the heat to low.

      3. Use an immersion blender to blend the liquid directly in the pot. (Alternatively, transfer the liquid to the base of a blender, let cool briefly, and blend until smooth. Then return it to the pot.) Stir in the buttermilk and cook, stirring often, until buttermilk is fully incorporated, 1-2 minutes. Add more salt to taste.

      4. Ladle the soup into bowls. Serve with a little drizzle of buttermilk and sprinkle with tarragon, salt and pepper to taste.

      Related Recipes

      Nutrition Info

      • Per Serving
      • Amount
      • Calories 391
      • Protein 4 g
      • Carbohydrates 46 g
      • Total Fat 19 g
      • Dietary Fiber 8 g
      • Cholesterol 31 mg
      • Sodium 622 mg
      • Total Sugars 25 g

      Pear and Buttermilk Bisque

      Questions & Reviews

      Rated 5 stars by 2 readers

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        Any questions?

        Need to change up some ingredients? Unsure about a step in the method? Click the Ask a Question button above. We’re here for you.

      • Robert

        5-star rating

        Made it last night, and it was delicious. Added a few blue cheese crumbles on top.

        Thanks Robert, we are so glad you loved it! Yum...blue cheese crumbles sound great with it.

      • Jenn

        5-star rating

        Exquisite. Would not have thought to put pears in a soup and am happy to say I am forever sold on the idea.

        Thanks Jenn!

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