Leek & Pear Soup

This was a lovely soup; fragrant with spices and just a little sweet. It's got some substance, but it is still light enough to serve at the start of a meal, or have it with a sandwich to round it out.  

 

We got a good leek crop this year - they are improving in size by the end of autumn very nicely. 

 

4 servings

40 minutes prep time

 

Mix the Spices:

1/4 teaspoon salt

1/4 teaspoon anise seeds

1/4 teaspoon allspice berries

1/4 teaspoon black peppercorns

a good grating of nutmeg

2 tablespoons barley or wheat flour

 

Grind the spices together, other than the nutmeg, then put them in a small bowl. Grate the nutmeg over them and mix in the flour. 

 

Make the Soup:

2 medium leeks (2 cups chopped)

2 tablespoons unsalted butter

3 or 4 medium Bosc pears (1 1/2 cups diced)

2 cups unsalted chicken OR vegetable stock

1 tablespoon apple cider vinegar

2 tablespoons sherry

1/3 cup 10% cream

 

Wash and trim the leeks. Cut them in half lengthwise, and give them a good rinse again; drain well. Chop finely. 

 

Heat the butter in a heavy-bottomed soup pot over medium heat. Add the leeks and reduce the heat to just barely sizzling. Cook the leeks for 10 minutes, stirring regularly. Don't let them brown. While they cook, peel, core, and finely chop the pears.

 

Sprinkle the flour and spices over the leeks and mix in well. After a minute, add the pears and continue cooking for 2 or 3 minutes, stirring frequently. Slowly mix in the chicken stock, then add the vinegar and sherry. Simmer gently for 10 to 15 minutes, stirring regularly. 

Add the cream and bring the soup back up to steaming hot. Do not let it simmer, and serve as soon as it is hot through. 

Last year at this time I made Baked Sweet Potato Samosas and Sauce Soubise - not to go together; I really don't see that!