| Fennel & Comice Pear Soup - Sunset Magazine (Oct 2006), pg 26 |
| created @ 2007-01-13 23:46:41 |
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I absolutely love pears and never thought about mixing it in a soup, but I put grapes and fruit in my chinese cooking, so why not???
"Fennel, also called sweet anise or finocchio, is crunchy and has a lovely anisey flavor. It has three distinct parts: the stalks, the feathery fronds (which can be used as an herb), and the pale green bulbs. Comice pears are large and very sweet and juicy. Together, they make a perfect seasonal first course.
Trim base and stalks from 2 fresh fennel bulbs, reserving a few leaves for garnish. Coarsely chop bulbs.
In a medium pan, combine chopped fennel, 1 chopped yellow onion, 2 tbsp butter, and 2 tbsp water; cover and cook over medium-high heat until vegetables are limp, 5-7 minutes. Add 2 peeled and coarsely chopped Comice pears and 4 cups chicken broth; cover and simmer until pears are soft, about 5 minutes. Puree the mixture in a blender, in batches if necessary.
Return soup to a 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. Makes 6-8 servings."
Substitution suggestions --
instead of fennels, consider leeks;
instead of Comice pears, try other pears.
Word of caution on white pepper --
use very sparingly, if you have never used it before. White pepper can make a soup very hot very fast if put too much into the soup. People often don't pay attention to how much they are putting in because it is white and disappears quickly!! |
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~Scott~2408483~
