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Pear Soup with Feta, Pecans and Balsamic Reduction
Posted By :
January 19, 2012
Difficulty Level: Easy
Preparation Time: 20 minutes
Cooking Time: 45 minutes
This soup works best as a starter—half-cup (125 mL) portions are all you need. The reduced balsamic, feta and pecans add amazing texture and flavor. I like to serve the soup with the vinegar reduction drizzled on top, garnished with the feta and pecans. This way your guests can mix it together or have something different in each spoon!
1 cup | 250 mL balsamic vinegar
5–6 medium Bosc pears (2 lb | 1 kg), peeled, cored and cubed
2 cups | 500 mL stock
½ tsp | 2 mL salt
? tsp | 0.5 mL black pepper
? cup | 75 mL feta cheese, crumbled
½ cup | 125 mL toasted pecans, chopped
1. For the balsamic reduction, bring the vinegar to a boil, then reduce the heat to very low and simmer gently for approximately 20 minutes. The vinegar should reduce to ? cup (75 mL) and will thicken and become syrupy. Set the reduction aside.
2. Place the pears, stock, salt and pepper in a pot and bring to a boil over high heat. Reduce the heat and simmer for 12 to 15 minutes, until the pears are fork-tender.
3. Purée the soup. See Puréeing Soups on page x in the Techniques section.
4. Garnish with the balsamic reduction, crumbled feta and chopped, toasted pecans.
Excerpted from Soup: A Kosher Collection (Whitecap Books) by Pam Reiss.
137 Calories, 7 g Fat (40.6% calories from fat), 2 g Protein, 20 g Carbohydrate, 3 g Dietary Fiber, 6 mg Cholesterol, 584 mg Sodium