Pear Vichyssoise
From: Cookie, Breakeyville, Quebec, Canada
Comments: Serve cold.
If desired, use 15% instead of 35% cream, but 35% cream is the best.
Servings: 4
IngredientsPreparation
  • 2 ripe pears
  • Lemon juice
  • 2 tablespoons [30 g] butter
  • 1 leek [white only], thinly sliced
  • 1/4 Spanish onion, sliced
  • 6 ounces [170 g] potatoes, sliced
  • 2 1/2 cups [625 mL] chicken broth
  • 1 cup [250 mL] 35% cream
  • 1 pinch grated nutmeg
  • 1 bunch watercress
  • Salt and pepper, to taste
  • Peel, core then dice pears.
  • Arrange pear dices into a bowl filled with water, already mixed with lemon juice.
  • Melt butter into a skillet; cook leek and onion slices for about 3 minutes, until tender but not colored.
  • Add potato slices, half of soaked drained pear dices [reserve other half in lemony water] and chicken broth.
  • Simmer for 30 minutes, uncovered.
  • Cool; puree a little mixture at a time into a blender.
  • Pour into a large bowl; leave to cool completely.
  • Stir in cream; sprinkle with nutmeg, salt and pepper.
  • Refrigerate until very cold.
  • Pour into individual bowls.
  • Serve, garnished with drained reserved pear dices and watercress.