| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
Soups |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Cooking oil |
| 1/2 |
c |
Minced onion |
| 1/2 |
c |
Minced celery |
| 4 |
|
Pears; peel/seed/core |
| 1/2 |
c |
Blanched almonds |
| 1/2 |
c |
Pear brandy or sherry |
| 4 |
c |
Vegetable stock |
| 1 |
ts |
Fresh thyme |
| 1 |
tb |
Fresh sage |
|
|
Salt and pepper, to taste |
INSTRUCTIONS
Heat oil in a wide pot and add onion and celery. Cook over medium heat,
stirring occasionally, until onion begins to brown. Add pears and almonds
and cook together lightly, about 3 minutes. Add brandy or sherry and cook
about 3 minutes to allow alcohol to evaporate. Add stock, herbs, salt and
pepper. Cook 40 minutes on medium heat. Set aside to cool. Transfer mixture
to blender or food processor and blend well. Strain mixture back into
saucepan and reheat, tasting and seasoning as necessary. Serve hot.
Serves 6.
Nutritional analysis per serving: 376.6 calories; 18.4 grams total fat;
(2.3 grams saturated fat); 7.1 grams protein; 38.2 grams carbohydrates; 2
milligrams cholesterol; 1,162 milligrams sodium.
Louisville Courier Journal, November 12, 1996
Posted to MM-Recipes Digest V3 #321
Date: Sat, 23 Nov 1996 22:51:38 +0000
From: Linda Place <placel@worldnet.att.net>
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