This is a fabulous tasting soup. Certainly not your canned variety.
Serves 4
- 2 ripe Bartlett pears, peeled, cored and chopped
- 1 1/2 cups vegetable stock
- 1 tsp. fresh ginger
- 1/4-1/2 tsp. nutmeg, freshly grated
- 1 red skinned Pear, cored and Julienned (Do not peel)
- 2 tbsp. fresh lime juice
- 2 tbsp. toasted pecans
- 2 tbsp. chopped dried cranberries
- 2 tbsp. unsalted butter
- 2 tbsp. flour
- 1/2 – 1 cup cream (more if needed)
- 3/4 cup Oka cheese, cut into small pieces
- 1/2 cup Piesporter wine
- Salt and Pepper to taste
Combine Bartlett pears, stock, ginger and nutmeg in a large saucepan. Bring to a boil over high heat, then reduce heat and cook until the pears are tender. Set aside.
In a small bowl, make a salsa by mixing together the red pear, lime juice, pecans and cranberries. Set this aside.
In a small saucepan melt butter and add the flour, stirring to make a roux for about one minute. Do not brown the flour. Now with a whisk, add the cream and on low heat cook while stirring constantly for about four minutes or until it thickens. Add the cheese to the cream mixture and let it melt. Set aside.
In a blender, puree the pear and stock mixture until really smooth. Return to saucepan and add the cheese mixture and heat through. Gradually add the wine. When the soup is heated through (not boiled), ladle into your prettiest bowls and top with a spoonful of the salsa.
This is a really great soup and will make your guests glad they know you. You may also find that some of your guests (or family) will ask when they are AGAIN on the guest list.
