Pear Soup with Curried Pecans
• 1 medium onion, chopped (1/2 cup)
• 1 medium carrot, sliced (1/2 cup)
• 1 clove garlic, sliced
• 1 tablespoon butter
• 1 teaspoon curry powder
• 1/2 teaspoon each salt and freshly ground black pepper
• 5 medium Bartlett or Anjou pears, peeled, cored, and cut into 1-inch chunks (12/3 pounds)
• 3 cups vegetable broth (not stock)
• 1/4 cup plus 2 tablespoons whipping cream
• 1/2 cup crème fraîche
• 1 recipe Curried Pecans (below)
In 4-quart Dutch oven or pot cook onion, carrot, and garlic in hot butter over medium heat 5 minutes or until tender. Sprinkle with curry, salt, and pepper. Stir to combine. Add pears and 1 cup broth. Bring mixture to boil; reduce heat. Simmer, covered, 15 minutes or until pears are tender. Cool mixture slightly.
Using handheld immersion blender, blend until smooth; heat through. (Or let soup cool slightly. Transfer mixture, a third at a time, to blender or food processor. Cover; blend or process until smooth. Return mixture to pot.) Add remaining broth. Bring mixture to boil; reduce heat. Stir in 1/4 cup whipping cream.
To serve, ladle soup into bowls. Combine crème fraîche and remaining whipping cream until thinned. Spoon into bowls. Drag crème fraîche lightly with toothpick to create design. Sprinkle with Curried Pecans.
In oven-going skillet melt 1 tablespoon butter over medium heat. Stir in 1/2 teaspoon curry powder, 1/4 teaspoon each salt and sugar. Add 1 cup pecans, stirring to coat. Place skillet in 350°F oven. Bake 5 to 10 minutes or until nuts are toasted and fragrant. Cool.
Recipes and menu developed by Stephen Exel