When I made the recipe, I halved it, and made a mash instead of a soup. It depends of how much liquid is used. It is a sweet mash/soup and it goes very well with any meat or as a stand-alone dish with cheese on a crusty bread. My husband ate it with a fork and he liked it. Here is goes, a recipe for eight servings:
Peel two (2) lbs (1 kg) of white potatoes, or russet potatoes, and cut into one inch cubes. Cut two (2) lbs (1 kg) of Bartlett pears, core, and cut into one inch cubes. I left the peel on the pears.
In the cooking pot, melt 2 tbs unsalted margarine and cook a small diced onion until somewhat soft.
Add four (4) cups of chicken broth, homemade or from cubes. (One cup is 2 dl). Add the potatoes and the pears.
Bring the mixture to a boil and let it simmer for 20 - 25 minutes. I mashed the mixture in the pot with a potato masher and then pureed it in a blender. While still hot, I added a scant table spoon of brown sugar which is optional.
For decoration, I snipped and scattered some fresh oregano over the mash/soup and topped it off with a generous helping of plain yogurt.
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