Serves 4 or 5
According to Ralph Waldo Emerson, "there are
only ten minutes in the life of a pear when it is perfect to eat." Luckily,
this soup is perfect anytime. Use Bartlett pears in the early fall, ripe
Comice in the winter, fragrant Bosc and Anjou when available. Make sure
the Brie is also ripe, preferably a double-creme from France.
- 2 large
ripe pears (about 1 pound)
- 2 cups
homemade chicken broth (see recipe below) or canned.
- 8 oz.
double-cream Brie cheese.
Peel the pears. Cut them in thick slices, removing the seeds. Put the
chicken broth and pears in a large pot and simmer 10 to 15 minutes, until
the pears are very soft. Transfer the pears and broth to a food processor
and process until very smooth. Return to the pot and simmer. Trim the
rind from the brie and cut the cheese into small pieces. Slowly add the
cheese and stir with a wooden spoon until melted. The soup should be creamy
and smooth.
ADD-ONS:
Garnish with whole pink peppercorns or lightly toasted sliced almonds.
 WINE
SUGGESTION:
Nice with a glass of bold, floral chardonnay like Au Bon Climat from Santa
Barbara.
CHICKEN BROTH 1-2-3
The stock is easy, but give it time to simmer gently. "The pot should
only smile with heat" ( French proverb). Once the soup is strained, you
can reduce it further until it becomes thick and syrupy, for what professionals
call glace de volaille.
- 5 lbs.
chicken necks and backs
- 12 oz.
carrots, with carrot tops
- 4 large
yellow onions
Wash the chicken pieces and pat dry with paper towels. Peel all the carrots
and cut them into 1-inch pieces. Wash the carrot tops and chop enough
for 1/2 cup. Peel the onions and cut into thin wedges.
Put all ingredients in a large heavy pot with 5 to 6 quarts cold water
to cover and 1 teaspoon whole black peppercorns. Bring just to a boil,
lower the heat, and simmer 2 1/2 hours, skimming off any foam that forms
on the surface.
Line a strainer with cheesecloth and pour the broth through into a large
bowl. At this point you can put the strained broth in a large clean pot
and reduce to desired consistency.
Let the broth cool and refrigerate it until ready to use, removing any
fat. If serving as a soup, return the strained broth to the pot, add the
cooked onions and carrots, heat, and serve. The broth or soup can be kept
for up to two days. Before using broth, skim the fat, then bring to a
boil and boil for 5 minutes to eliminate any bacteria. Makes about 4 quarts.
If reducing to use as a stock, reduce to 3 quarts.
Makes 4 quarts broth or 3 quarts stock
ADD-ONS:
You can add celery or parsnips if you please. As a treat, I put the chicken
fat skimmed from the stock in a small ramekin, chill it, and serve it
instead of butter with bakery rye bread.
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