Still Life: Golden Pear Soup

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* Exported from MasterCook *

 

Golden Pear Soup

 

Recipe By : Still Life with Menu (1994), Mollie Katzen, page 39

Serving Size : 6 Preparation Time :0:00

Categories : Fruits Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds yams or sweet potatoes

(acorn or butternut squash may be

substituted)

4 cups water

1 3 inch cinnamon stick

1 1/2 teaspoons salt

3 large ripe pears

(any kind but Bose)

(average-person's-fist-sized)

1 tablespoon butler -- up to 2

1/4 cup dry white wine -- plus

1 tablespoon dry white wine

1/3 cup half-and-half or light cream or milk

(lowfat or soy okay)

few dashes of ground white pepper

 

Preparation Time: 50 Minutes. Yield: 6 Servings.

 

Fresh pears and yams are pureed together and finished off with touches of

cinnamon, white wine, and cream. This unusual soup is slightly sweet,

slightly tart, and deeply soothing. It is easy to make, and it's hard to

believe something that tastes this good can be born of such a low-keyed effort.

 

Steps 1 through 4 can be done ahead of time, and the puree can be

refrigerated for a day or two before the finishing touches are added and

the soup is heated and served.

 

1. Peel yams (or sweet potatoes or squash), and cut into small

pieces. Place in a large saucepan with water, cinnamon stick, an(l

salt. Bring to a boil, cover, and simmer until tender (about 15

minutes). Remove the cover and let it simmer an additional minutes over

medium heat. Remove and discard the cinnamon stick. Set aside.

 

2. Peel and core the pears, and cut them into thin slices. 3. In a heavy

skillet, saute pears in butter for about 5 minutes over medium heat,

stirring frequently. Add 1/4 cup wine, cover, and simmer 10 to 12 minutes

more over medium heat.

 

4. Using a food processor with the steel blade or a blender, puree the

yams and their water together with the pears au jus until smooth. (You may

have to do this in several batches.) Transfer to a heavy soup pot or Dutch

oven.

 

5. Add the cream or milk and the remaining tablespoon of wine. Sprinkle

in the white pepper. Heat very gently just before serving. (Don't cook it

or let it boil.)

 

 

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