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Recipe: New England Pear Soup with Chervil and Creme Fraiche
This warm pear soup is light and elegant. It's the perfect way to dress up lovely fall pears. My husband calls it "Divine!"
3 Tbsp. lemon juice
6 large pears (Comice, Anjou, Bartlett, etc. - just under-ripe is perfect because they'll be firm enough to work with easily)
3 Tbsp. sunflower oil (or other mild flavored oil, such as safflower or canola, try Spectrum)
1 1/2 large shallots, minced (1/4 cup + 2 Tbsp.)
3 Tbsp. honey
3 cups organic vegetable broth
white pepper (black pepper will NOT do for this)
1 1/2 Tbsp. fresh chervil, finely minced
Creme Fraiche (try Bellwether Farms)
Put lemon juice in a bowl. Peel, core, and dice pears into 1-inch chunks, adding to the bowl and tossing them in lemon juice as you work, to prevent pears from turning brown.
Heat sunflower oil in a large pan over medium-high heat. Add shallots and cook 2 minutes, stirring often. Add pears and drizzle with honey. Cook 10 minutes, stirring often.
Transfer pears to a food processor and pulse. Pulsing will prevent them from overflowing. Once pears are almost smooth, run food processor about 1 minute until completely pureed.
Return puree to pan, add broth and stir to combine thoroughly. Add a few turns of freshly ground white pepper, (or a couple pinches if it's already ground). Stir in chervil. Heat soup to just below simmering point, do not boil.
Remove from heat, ladle into bowls and top each with 1 Tbsp. creme fraiche. Swirl through soup gently.
Makes 4-6 servings.