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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 1 |
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This recipe hails from The Spa at Norwich Inn. Ingredients:
3 tablespoons olive oil |
2 medium yellow onions, chopped |
5 ripe bosc pears, peeled, cored and chunked |
2 garlic cloves, chopped fine |
1 teaspoon cardamom |
1/2 teaspoon fresh ground black pepper |
1 bay leaf |
1 teaspoon salt |
4 1/2 cups chicken broth |
1/3 cup full bodied white wine, such as riesling |
Directions:
1. In stockpot over moderate to high heat, add olive oil and saute the next 6 ingredients.
2. Cook, stirring frequently till the pears and onion brown lightly, about 15 minutes.
3. Add salt, broth and wine and bring to simmer.
4. Cook till pears are soft, another 10 minutes.
5. Remove from heat.
6. Remove bay leaf from mixture and discard.
7. Carefully puree broth in blender.
8. Return to pot and adjust seasonings to taste.
9. reheat if needed, before serving.
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