Potato and pear soup
Ingredients
- ½ shallot, finely diced
- a generous knob of butter
- 300 g potatoes, peeled and diced
- 2-3 ripe pears, peeled, cored and diced
- 500 ml vegetable bouillon (or chicken stock)
- [optional: a shot of pear brandy (eau de vie poire)]
- salt, white pepper to taste
- 150 ml whipping cream, softly whipped
Method
- Melt butter in saucepan over moderate heat. Add shallot, potatoes and pears and cook for a few minutes, stirring regularly. Add bouillon (or chicken stock), bring to a gentle boil and cook for 15 to 20 minutes until potato pieces are very soft. Puree mixture, pass through a sieve, season to taste, adjust thickness, add pear brandy (if used). Reheat before serving, serve topped with some softly whipped cream.
Variations
If you can manage slices / small bites of cheese such as Gruyère, Emmental or Gouda – nibbles of cheese go very well with this soup.