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Pear Vichyssoise

by Finy (follow)
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
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Cold soups can be a delightful way to start off a meal on a hot summer day, whether it be for lunch or for dinner.

I have made several different ones before, but this was the first time for the pear vichyssoise, and it will not be the last.

This one DOES need cooking time, but the taste is worth the effort.

It is quite a rich soup, so do not serve people a lot or they will not get to the main meal!

Preparation Time: 20 minutes
Cooking Time: 40 minutes plus chilling time
Makes: 4 servings

100 g dried pears
½ tbsp butter
½ leek, white part thinly sliced
1 small potato, peeled and sliced
½ a small purple onion, or shallot
2½ cups water
1 tbsp chicken stock powder
150 ml thickened cream
1 piece fresh ginger
Bit of nutmeg

Keep one pear half to decorate the finished soup. Roughly chop the remainder of the pears.
Melt the butter in a saucepan, and add the leek and onion. Stir, turn down the heat to as low as possible, cover with a lid and let sweat until soft but not coloured. This should take about 5 - 10 minutes.
Add the potato, and diced pears.


Then add the water and the chicken stock powder.


Bring to the boil, turn down the heat and simmer for 30 minutes.
Cool the soup slightly and puree in a blender or processor.


Stir the cream into the soup plus 1 tsp of ginger juice -this is made by using a garlic press on the peeled ginger.
At this stage you will probably need to add some more milk or cream as it was very thick, and it also thickened more when in the fridge.
Cover with plastic wrap and put in the fridge for several hours to chill.
Dice the reserved pears and garnish on the soup.

#Cold soup
#Summer meal
#Dried pears
I like this Recipe - 3
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[ Submit a Comment ]
yES, Donjo there are many other ones, but they are using tinned stuff with chemicals and preservatives in it.
I have said in the recipe to add more milk if too thick and it goes thicker as it is stored, so I actually added more milk twice -you can make it as runny as you want by adding more.
by Finy
My thanks, finy!
by donjo
Finy, to me, that's way too thick to be thought of as a Soup!
Can it be thinned out, or does doing that, ruin it?

My fave chilled soups are:
Cream of Celery, & Cream of Asparagus.
Just buy a tin of, add one tin's worth of milk, stir well, or blend, heat as per Directions on can, then allow to cool, before placing in 'fridge. Add dollop of Sour Cream upon serving.
The flavours are beautiful, if prepared the day before! Cheers!
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