Pear Soup
Ingredients
Instructions
- In a cast iron pot melt butter and saute onions, Jerusalem artichokes, sage and pear.
- Add the sherry vinegar and let it reduce a bit before adding the stock.
- Cook at a gentle boil for about 25 minutes. Then blend the soup. Put it back in the pot, adjust taste with salt and pepper.
- Make garnish by sauteing pear, mushroom and bread in a little butter until the bread is crisp and the mushroom cooked but before the the pear turns mushy.
- To serve: Ladle into soup bowl and garnish first with the strips of cabbage and then with the sauteed bread, pear and mushroom mixture.
Nutrition & Diet Analysis (per serving)
502
kcal
25% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).