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cut into 1/4 inch thick slices.
peeled, cored,and cut into 1/2 inch cubes.
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In a large dutch oven over high heat, heat the olive oil.
Add the leeks and fennel. Saute for 5 minutes.
Add the pears, salt, and pepper. Saute for 3 minutes more.
Add the cashews and water and bring to a boil. Reduce the heat to simmer and cook for 5 minutes, partially covered.
Pour the soup into a blender, working in batches if necessary and puree until smooth. Can also use an immersion blender if desired.
This recipe has the following nutrient totals:
Protein 4.06 g
Carbohydrates 24.8 g
Iron 0 mg
Fiber 4.26 g
Calcium 0 mg
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