Pear and Fennel Soup (good pear soup)

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Pear and Fennel Soup

 

4 cups thinly sliced fennel (about 1 large bulb)

2 cups water

1 cup pear nectar

3 Bosc pears, peeled and cubed

1/2 cup heavy (whipping) cream

1/4 teaspoon sea salt, or to taste

1/2 teaspoon ground fennel (anise) seed

 

Combine the fennel and water in a medium saucepan and

bring to a boil. Reduce heat to medium, cover pan, and

cook 15 minutes.

Add the pear nectar and cubed pears, and cook,

covered, until pears are very soft and tender, about

15 minutes. Remove from heat and let cool for 10

minutes.

Transfer to a blender or food processor and puree

until smooth. Pass the soup through a fine mesh sieve.

Return to a clean pan and reheat over medium heat. Add

the cream and bring to a simmer. Season to taste with

the salt. If soup seems too thin, cook for 5 to 10

minutes to concentrate the flavors.

Just before serving add the ground fennel; if you add

it earlier, most of the flavor dissipates. Serves 4.

 

 

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