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Recipe

Chilled Peppered Pear Soup

20 min • 4 to 6 servings •
John S
Creamy butternut squash soup garnished with a dollop of sour cream and lemon zest, served on a wooden table.

I was reading this site about pepper and fruits, and remebered a soup I had made for a wine dinner. I dug through my old, food-stained chef notebooks and found it. I dedicate this one to Pete.

Ready

  • 2 cups chicken broth
  • 6 peeled, cored and diced, ripe pears (I like Bosc pears for this recipe)
  • 2 Tbsp fresh lemon juice
  • 1 ½ Tbsp finely chopped crystalized ginger
  • ¼ tsp freshly ground pepper
  • Salt
  • Lemon zest for garnish

    • Set

  • Blender or food processor
  • Spatula
  • Container with cover

    • Go!

  • Place all ingredients in blender/processor, except for salt and lemon zest for garnish.
  • Process until you get a nice smooth, puree.
  • Adjust seasoning with salt.
  • Let sit in refrigerator overnight.
  • Serve with a dallop of creme fraiche and garnish with lemon zest and a dusting of pepper.

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