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
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Ingredients
- The soup
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1
red onion diced
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2
Jerusalem artichokes diced
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3
pears peeled, cored and diced
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3
sage leafs cut in strips
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2
tbs sherry vinegar
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1 liter
veal stock
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butter
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salt
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pepper
- Garnish
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Some diced pear
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1
slice of bread diced
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3
mushrooms chopped
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butter
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a few strips of crisp savoy cappage
Directions
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In a cast iron pot melt butter and sauté onions, Jerusalem artichokes, sage and pear.
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Add the sherry vinegar and let it reduce a bit before adding the stock.
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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.
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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.
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To serve: Ladle into soup bowl and garnish first with the strips of cabbage and then with the sautéed bread, pear and mushroom mixture.
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