Ingredients - serves 4
|1oz (25g) butter||1 medium onion, peeled and chopped|
|1¼ lb (500g) pears, peeled, cored and chopped (eating or dessert pears, including windfalls)||½ teaspoon (½ x 5ml spoon) lightly crushed coriander seeds|
|2 teaspoon ( 2 x 5ml spoon) lemon juice||1 tablespoon (1 x 15ml spoon) flour|
|½ pint (300ml) single cream||1 pint (600ml) chicken or vegetable stock|
|Salt and freshly ground black pepper||A few coriander sprigs to garnish|
- Melt the butter and fry the onions over a moderate heat for 3 – 4 minutes. Stir in the coriander seeds and the flour and cook for 1 minute.
- Pour on the stock, stirring all the time and bring to the boil. Add the pears and lemon juice and simmer for 15 minutes or until the fruit is tender.
- Purée the soup in a blender or food processor. (If freezing the soup, do so at this point.)
- Return the purée to the pan and stir in the cream. Season with salt and pepper and heat gently.
Serve the soup garnished with coriander leaves.