Monday, September 7, 2009

Pear Soup with Crunchy Bacon

1 onion
1/2 cup celery
2 Tbsp butter
1 Tbsp flour
3 1/3 cups vegetable bouillon
4 Williams pears
1 lemon (juice)
1 twig rosemary
1/2 cup light cream
salt
pepper
4 bacon strips
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Chop onion and celery and saute in butter.
Sprinle flour over onion and celery and continue to saute.
Add vegetable bouillon.
Cut each pear 2.5 inches below the stem and dunk the top part in lemon juice. Save for decoration.
Peel remaining lower part of pear and cut in quarters, deseed and cut in pieces.
Add pears with rosemary to bouillon. Boil for approximately 20 minutes.
Remove rosemary. Puree soup until viscid.
Add light cream and bring to a boil.
Season with salt and freshly ground pepper.
Keep warm.
Fry bacon in a frying pan and drain on paper towel.
Pour soup into warmed plates. Cut a wedge sideways into pear tops and fill with bacon strip. Put into soup for decoration.

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