February 2013

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Fennel and Comice Pear Soup

This soup was both creamy and delicately flavored. I served it with rosemary bread and a salad of red leaf lettuce, goat cheese, pepitas, and Catlina dressing. When I finished eating, I wanted to eat it all over again, but I was full.

I tried to blend it with a hand blender, but it really had to be done in a blender to get a smooth consistency. I got the recipe from one of the soup threads on Cooking Light, but I forgot to note who it's from.


Fennel and Comice Pear Soup
2 fresh fennel bulbs
1 yellow onion (chopped)
2 tablespoons butter
2 Comice pears (peeled and coarsely chopped)
4 cups chicken broth
salt
white pepper
freshly ground black pepper
Trim base and stalks from fennel bulbs, reserving a few leaves for garnish. Coarsely chop bulbs.
In a medium pan, combine chopped fennel, onion, butter, and 2 tbsp. water; cover and cook over medium-high heat until vegetables are limp, 5 to 7 minutes. Add pears and chicken broth; cover and simmer until pears are soft, about 5 minutes. Purée the mixture in a blender, in batches if necessary.
Return soup to pan to reheat. If it's too thick, add a little more broth. Season with salt and white pepper to taste. Ladle into bowls and sprinkle with fennel fronds and freshly ground black pepper.
Yield: Makes 6 to 8 servings

Comments

I have a better immersion blender now, so I don't have to transfer it to a stand blender. Yay!