Cast Iron

Pear soup

October  5, 2011
1 Ratings
  • Serves 4
Author Notes

Pear soup cooked on pork belly is an old Danish tradition - as is fried pork with apples or pears, but this pear soup is my idea of a more modern soup. —Andreadoria56

What You'll Need
  • The soup
  • 1 red onion diced
  • 2 Jerusalem artichokes diced
  • 3 pears peeled, cored and diced
  • 3 sage leafs cut in strips
  • 2 tbs sherry vinegar
  • 1 liter veal stock
  • butter
  • salt
  • pepper
  • Garnish
  • Some diced pear
  • 1 slice of bread diced
  • 3 mushrooms chopped
  • butter
  • a few strips of crisp savoy cappage
  1. In a cast iron pot melt butter and sauté onions, Jerusalem artichokes, sage and pear.
  2. Add the sherry vinegar and let it reduce a bit before adding the stock.
  3. Cook at a gentle boil for about 25 minutes. Then blend the soup. Put it back in the pot, adjust taste with salt and pepper.
  4. Make garnish by sautéing pear, mushroom and bread in a little butter until the bread is crisp and the mushroom cooked but before the the pear turns mushy.
  5. To serve: Ladle into soup bowl and garnish first with the strips of cabbage and then with the sautéed bread, pear and mushroom mixture.

See what other Food52ers are saying.

1 Review

Deeae August 29, 2012
Andreadoria56, this doesn't sound like something that would naturally appeal to one's taste UNLESS one has tasted Scandinavian dishes before! My aunt married a Danish fella and our family has been introduced to the simple and unusual food combinations for some time - combinations which often yield surprisingly delicious results! I'm picking pears in northern Alberta (Canada) this weekend and will try it after that and let you know how it turns out.