Pear and leek soup
Ingredients
- 300 g leeks, cleaned and chopped
- 1 small onion, finely diced
- 2 pears, peeled and cored, chopped
- 50 g butter
- 200 ml pear juice
- 500 ml chicken stock
- 200 ml cream
- 1 tbsp corn flour
- salt and white pepper
Method
- Melt butter in saucepan, add onion and sweat for a few minutes until softening. Add leeks and pear, continue to gently fry for a few more minutes, then add pear juice, cream and chicken stock. Cook over medium heat for about 20 minutes until leeks and pears are tender. Puree the mixture, season to taste, pass through sieve and return to saucepan. Heat to boiling point and adjust thickness as desired by adding corn flour (mixed with a little water) while stirring.
Variations
The pear and leek combination gives a very smooth, silky soup. If you prefer a more robust flavour replace the pears by two medium sized potatoes, omit the pear juice and the corn flour.