Chilled Pear And Chicken Soup Recipes

Steps:

• Drain the pears, chop into large chunks, discard the juice (or drink it!) and set aside.
• Heat the oil in a large sauté pan with a lid (preferably non-stick), add the onion, red pepper, celery and chicken and cook over a medium heat for 3-4 minutes, while stirring.
• Add the stock and bring to the boil.
• Reduce the heat to low, cover and continue cooking for another 10 minutes or until the onion, red pepper and celery are soft.
• Add the pears, cinnamon, ginger and white wine. This cools the soup down so that you that you really don't need to allow much more time for cooling before you process the soup.
• Puree the soup in batches in a food processor or blender until smooth, transferring each batch to your serving bowl.
• When all batches have been processed, mix the soup well to ensure that the consistency is even.
• Cool the soup in the refrigerator until well chilled.
• To serve, divide the soup between 4 soup bowls and place a dollop of yoghurt in the middle of each bowl and garnish with a sprig of parsley, mint or some other fresh herb that you have on hand.

Steps:

• In a food processor, combine the pineapple and pear chunks. Puree until smooth and strain through a fine sieve into a bowl. Add the tea and wine and mix. Add honey and lemon juice a little bit at a time to taste. Chill until very cold. Serve in bowls or martini glasses, garnishing each bowl with 2 pineapple leaves, sticking up like rabbit ears.

Steps:

• Preheat broiler.
• Peel, halve and core the pears. In a large bowl, toss pears with lemon juice to prevent oxidization. Melt butter in an ovenproof skillet over medium-low heat, let cook until butter begins to brown. Add sage to butter, allow to caramelize. Add brown sugar and a pinch of salt. Add pears to mixture, and roll them around to coat thoroughly.
• Broil pears in skillet, stirring occasionally, until pears are light brown, about 15 minutes.
• Puree pears and brown butter mixture in a blender until smooth. Pour into room temperature soup plates and serve with Blue Cheese Bruschetta. If preparing ahead of time, refrigerate and reheat slightly before serving.
• Preheat broiler.
• Slice loaf into finger-wide slices. Cover each slice with butter, then top with blue cheese. Place bread on cookie sheet and broil, with the door open, until the cheese begins to melt, about 30 seconds.
• Yield: 5 to 8 servings

Steps:

• Blend watermelon, lemon juice, mint, and honey in a blender until smooth. Refrigerate 2 hours before serving.