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www.ikitchen.com
Brandy, Pear-Almond Soup - serves 6
1/4 cup cooking oil
1/2 cup minced onion
1/2 cup minced celery
4 pears, peel/seed/core
1/2 cup blanched almonds
1/2 cup pear brandy or sherry
4 cup vegetable stock
1 tsp fresh thyme
1 tbsp fresh sage
Salt and pepper, to taste
Heat oil in a wide pot and add onion and celery. Cook over medium heat, stirring
occasionally, until onion begins to brown. Add pears and almonds and cook
together lightly, about 3 minutes. Add brandy or sherry and cook about 3 minutes
to allow alcohol to evaporate. Add stock, herbs, salt and pepper. Cook 40
minutes on medium heat. Set aside to cool. Transfer mixture to blender or food
processor and blend well. Strain mixture back into saucepan and reheat, tasting
and seasoning as necessary. Serve hot.
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