I’m told this works as a dessert soup. And, I offer my sincere apologies that I do not have a photo of the soup to add to this post.
Ingredients
- 3 pears
- 1 apple or apple sauce
- spoonful of oil (e.g., avocado or peanut oil)
- 1 onion
- ginger
- garlic
- celery
- carrots
- 4 cups chicken stock
- 1/4 cup raisins
- lemon juice
- maple syrup
- almond extract
- fennel seeds
- cinnamon
- bay leaf
- salt
- sage
- tarragon
Instructions
Peel the pears and apple, slice them, toss with a spoonful of high-smoke-point oil, and bake at 350 degrees until nicely done, reserving a half cup of raw diced pear for later.
While the pears and apple are baking, saute the onions, celery, and carrots in a large soup pot. Add ginger and garlic, careful to avoid burning. Add pre-heated chicken stock, raisins, fennel seeds, cinnamon, and bay leaf.
Cook until all ingredients are well done. Add the baked pears and apple, lemon juice, maple syrup, almond extract, sage, and salt. Cook gently until all the flavors get well acquainted.
Remove the bay leaf and blend the mixture into silky goodness. Fine-tune the maple syrup, almond, salt, and lemon juice for a perfect balance. Add a small handful of finely sliced celery but don’t let it cook too long.
Drop in a handful of diced raw pear and serve with tarragon sprinkled on top and a wedge of lemon.
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[As with all the recipes I post on my blog, this was created by my magnificent partner, Dave.]