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!
: 20 minutes
: 40 minutes plus chilling time
: 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
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