Brandy, Pear-Almond Soup

Back to Soups recipes

Brandy, Pear-Almond Soup - serves 6

1/4 cup cooking oil
1/2 cup minced onion
1/2 cup minced celery
4 pears, peel/seed/core
1/2 cup blanched almonds
1/2 cup pear brandy or sherry
4 cup vegetable stock
1 tsp fresh thyme
1 tbsp fresh sage
Salt and pepper, to taste

Heat oil in a wide pot and add onion and celery. Cook over medium heat, stirring occasionally, until onion begins to brown. Add pears and almonds and cook together lightly, about 3 minutes. Add brandy or sherry and cook about 3 minutes to allow alcohol to evaporate. Add stock, herbs, salt and pepper. Cook 40 minutes on medium heat. Set aside to cool. Transfer mixture to blender or food processor and blend well. Strain mixture back into saucepan and reheat, tasting and seasoning as necessary. Serve hot.

Submitted By (Miki)

Print this recipe