Down East 2013 ©
From Superb Maine Soups. To purchase, click here .
Pear Bisque makes an elegant first course. Preferred wine is the Demi-Pear from Winterport Winery (see appendix).
3 T unsalted butter
1/2 c minced onion
1 small turnip, peeled and finely diced
1 T freshly grated ginger
2 T finely minced crystallized ginger
4 c chicken or vegetable stock
21/2 lb firm but ripe pears, peeled and cut into
1/4 lb dried pears, coarsely chopped
11/2 c heavy cream
1/3 c pear wine
2 T fresh lemon juice
1 T lemon zest
3 T Maine maple syrup
1/2 t nutmeg
1/8 t allspice
1/8 t freshly ground white pepper, or to taste
1/4 c finely chopped pecans
6 1/2-inch slices from a log of chèvre
Melt the butter in a heavy saucepan over medium heat. Sauté the onion and turnip about 8 minutes or until tender, stirring frequently.
Stir in the fresh and crystallized ginger and sauté another 2 minutes. Pour in the stock and bring the ingredients to a boil. Add fresh and dried pears.
Reduce heat to medium low and simmer 35 to 40 minutes, stirring occasionally.
Remove the pan from the heat. Use an immersion blender or food processor to purée the soup until smooth. Return the mixture to low heat, stir in the remaining ingredients, and season to taste. Simmer about 30 minutes, stirring often.
Serve in pretty bowls, with a slice of chèvre and a sprinkle of chopped pecans.