A chilled pear soup is not a routine soup variety – it’s an unpredictable, but delicious way to complement a meal. This mouthwatering recipe’s peppercorns add a tropical angle to the fruit, with blue cheese putting forward a lively compliment. Let’s see how to make this soup.
The following quantities should serve 4 to 6 people.
- Ripe pears – preferably cored, peeled, and sliced (4 to 6 in number, weighing close to 2 pounds)
- Fresh ginger (2 slices)
- Whole black peppercorns (2 teaspoons)
- Whole white peppercorns (1/2 teaspoon)
- Cardamom seeds and not pods (2)
- Salt – a tiny pinch
- Aromatic and fruity white wine (1 cup) – preferably chilled Wattle Creek Viognier
- Blue cheese (2-3 ounces) – Point Reyes Original Blue would be ideal
- Fresh, thinly shredded mint leaves (10 to 12)
- Fresh pomegranate arils (2 tablespoons)
Place the ginger and pears in the saucepan. Add 2 ½ cups of water. Make a small cheesecloth square, put the cardamom seeds and peppercorns at the center, assemble the cloth’s edges and tie it securely with a kitchen twine. Shift it to the saucepan, and set the pan to moderate heat, and wait until boiling begins. Bring down the heat and simmer till the pears become soft – this must take close to 15 to 25 minutes. Take the pan away from the furnace, shield the saucepan and allow it to cool.
Use tongs for removing and discarding the spice bag and ginger slices. Puree the soup with an immersion blender, or have a deep bowl placed over the food mill and let the pears pass through it. Lid the soup and let it chill for a minimum of three hours.
When serving the soup, add some wine and pour the soup onto the plate. Place sliced blue cheese at the center of every portion. Scatter the pomegranate arils and mint leaves on the soup before serving.