This is one soup that has an intriguing taste and is easy to make. Read it through first and then, in a loud voice, proclaim  ‘damn I can do this”. That is the whole motto of this site.

Try new things, have fun and reap the rewards for a job well done.

You will need:

• 2 ripe Bartlett  pears, peeled, cored and chopped coarsely
• 1 1/2 cups vegetable stock
• 1 tsp. minced fresh ginger
• 1/4 tsp. freshly grated nutmeg, plus extra
• 1/2 red-skinned red pear, not peeled, cored and julienned
• 2 tbsp. freshly squeezed lime juice
• 2 tbsp. toasted pecans
• 2 tbsp. coarsely chopped dried cranberries
• 2 tbsp. unsalted butter
• 2 tbsp. flour
• 1 cup milk
• 4 oz. baby Gouda cheese, cut into small pieces (3/4 cup)
• 1/2 cup Piesporter wine or apple juice
• salt and pepper to taste

Combine the Bartlett  pears, vegetable stock, nutmeg and ginger in a large saucepan over high heat and bring to a boil.  Reduce the heat and let it simmer until the pears become tender. (about 10 minutes). Set aside to cool.

In a small bowl, make a salsa by gently stirring to gether the red julienned pear, lime juice, pecans, cranberries and a dash to nutmeg. Set this aside.

In a small saucepan, melt the butter over a low heat. Add the flour, stirring until smooth but do not burn. Slowly whisk in the milk, stirring constantly until it thickens. Add the cheese to the milk mixture until melted. Set aside.

To finish this, puree the pear mixture with the vegetable stock until completely smooth. Return the mixture to the large saucepan and add the cheese mixture, stirring constantly until heated through. Gradually add the wine or apple juice and heat through. Do not boil.

To serve, use your prettiest bowl and fill each one equally. Top the soup with a light sprinkle of freshly ground nutmeg – not too much-and a spoonful of the salsa.

This makes 4 – 6 servings.  This is definitely a ‘lick the bowl’ kind of soup. It is not too sweet but in rich in flavour and texture.

Take your time with this course. Everyone will want to enjoy it fully and, of course, compliment you through the roof.