Pear Soup

Recipe from Kate Logan

2369 views

Cooking time: 45 min

Servings 5

What could be better than a cold soup on a sunny, hot day from seasonal fruits and berries? That's right, nothing. A little effort, a couple of ripe and juicy pears, and the perfect soup drink is ready. Perfect as a summer dessert or for breakfast. Not only that, it has a huge amount of vitamins and not a single nitrate. It is best to use seasonal and fresh berries and fruits, but if suddenly you are cooking out of season, then you can safely substitute the fruit in its own juice, it will also be very delightful.

Pear

10 pcs.
Pear juice

5 cups
Cream

25 fl.oz.
Parmesan

20 oz.
Bread flour

40 oz.
Eggs

5 pcs.
Cold water

20 fl.oz.
Black pepper and salt

to taste

Calories

44 kcal
Protein

3 g
Fat

6 g
Carbohydrates

12 g

Start cooking the soup the day before. Peel pears, remove the core and cut into small pieces. Pour the pear juice and put to boil until soft. Usually it takes 20-25 minutes. After that we cool pears right in the "broth" and put them in the fridge for at least 6 hours.
In the morning, puree the soup and pass it through a sieve. Add 5 tablespoons of cream, stir, and our soup is ready.
For the dough of the cheese sticks, sift the flour, add salt and pepper, mix with finely grated Parmesan. Add the egg and begin to knead the dough, carefully, adding a spoonful of ice water. Water should be very cold. Roll the dough into a ball, wrap in clingfilm and leave to rest in the refrigerator for 20-25 minutes.
Roll out the dough 0.5 cm thick and cut into 1.5 cm wide strips. To make the cheese spirals, you will need unpainted wooden spoons with long round handles. Spoons should be thoroughly washed, dried and the handles sprinkled with flour. Coil strips of dough in a spiral pattern, leaving a small gap between the strips. Place on a baking tray lined with foil. Bake at 400 F for 12 to 15 minutes, until lightly golden.
Baked sticks remove very carefully, and when serving put them in a bowl with the soup or separately, so they do not get soaked.

Preferably choose slightly underripe fruits of late varieties - they will hold their shape better. But you can also use ripe but not overripe, firm pears with dense flesh. It is important that the fruit is not squashed and is not rotten or spoiled.
Examine the cheese carefully: a good Parmesan cheese has a dense, grainy structure, you can slightly notice crystals in it - don't be alarmed, they are amino acids. The color of the cheese is straw-colored, the paler the shade, the closest to winter it was made. Parmesan should have a dense, thick, golden crust. And remember: no holes!