Skip to Content
November 28, 2023

Pear and Buttermilk Bisque

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.

Categories:

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

💌 Let's Stay Together

There are so many great ways to receive all of our latest recipes, meal tips, and inspiration.

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

More Great Soup Recipes From The Modern Proper

Get The Scoop On Soup + More

For more recipe inspiration, follow us on Facebook, Instagram, TikTok and Pinterest or order our cookbook. We love when you share your meals. Tag us on Instagram using #themodernproper. Happy cooking!

Pear and Buttermilk Bisque

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

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.

Nutrition Info

  • Per Serving
  • Amount
  • Calories391
  • Protein4 g
  • Carbohydrates46 g
  • Total Fat19 g
  • Dietary Fiber8 g
  • Cholesterol31 mg
  • sodium622 mg
  • Total Sugars25 g

Pear and Buttermilk Bisque

Questions & Reviews

Join the discussion below.

or

    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

    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 D

    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!