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Ingredients
- 4 cups vegetable stock (preferably homemade)
- 5 ripe pears (d'Anjou or Comice)--peeled, cored and cut into ½-inch pieces
- ¼ teaspoon red-pepper flakes
- 1 cup dry Champagne or sparkling wine
- Zest of 1 lemon (about 1 tablespoon)
- Juice of 2 lemons (about ¼ cup)
- Salt and freshly ground black pepper
- 2 ounces blue cheese, crumbled and at room temperature
- 12 celery leaves
Preparation
Step 1
1. In a medium saucepan, bring the vegetable stock and pears to a boil over medium-high heat. Reduce the heat to medium, cover and cook until the pears are tender, about 8 minutes. Stir in the red-pepper flakes and remove the saucepan from the heat.
2. In the bowl of a food processor, blend the pears and stock until smooth. Pass the soup through a fine-mesh strainer into a medium bowl. Stir in the Champagne, lemon zest and lemon juice. Season to taste with salt and pepper.
3. Divide the soup among 4 shallow bowls and garnish with the blue cheese and celery leaves. Serve immediately.