Ingredients Jump to Instructions ↓

  1. 1/4 cup 49g / 1.7oz Clarified butter

  2. 3 Onions - sliced

  3. 2 tablespoons 30ml Chopped garlic

  4. 8 Ripe pears - peeled, cored, And sliced

  5. 1 cup 237ml White wine

  6. 8 cups 1896ml Chicken stock

  7. 8 oz 227g Cambozola (German cheese, soft-ripened Triple cream) - rind trimmed away

  8. 4 cups 948ml Heavy cream

  9. 1 teaspoon 5ml Salt

  10. 1/2 teaspoon 2 1/2ml Finely-ground white pepper Garnish A few chive pieces - crossed, and If it's springtime,

  11. 1 Fresh violet per bowl

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a large soup pot, melt the butter. Stir in onion, garlic, and pears and allow to sweat over medium-high heat until fragrant. Deglaze the pan with the wine, then stir in the chicken stock. Bring to a boil, then reduce heat and simmer for an hour. Chop the cheese and stir in until it is completely melted into the broth. Puree, solids first. Whisk in the cream. Season with salt and pepper. Then chill in the refrigerator until cold. When ready to serve, stir well, then ladle into bowls. Top each with a violet and a few cut pieces of chives. Serve cold as a delicate first course to 8 people.


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