• Choose a category
• All
• Classic-Fiction

Cold Pear Soup with Parmigiano-Reggiano and Honey

Since the honey is a garnish for the dish, use a full-flavored, aromatic variety. Makes 6 servings

3 pounds ripe Bartlett pears

1 tablespoon lemon juice

1 pound Russet or baking potatoes

2 tablespoons unsalted butter

1 large yellow onion, thinly sliced

¼ cup dry vermouth or dry white wine

4 cups (1 quart) chicken or vegetable broth

1 cup milk (regular, low-fat, or fat-free)

½ teaspoon salt, or more to taste

½ teaspoon freshly ground pepper, preferably white pepper

4 ounces Parmigiano-Reggiano, finely grated (about 1 cup)

¼ cup chopped parsley leaves

¼ cup honey

Peel, core, and slice the pears. Place them in a large bowl, add the lemon juice, and cover with cool water.

Peel the potatoes and cut into ½-inch pieces. Add to the water with the pears. Set aside.

Melt the butter in a large saucepan or medium pot set over low heat. Add the onion and cook very slowly, stirring once in a while, until golden, about 12 minutes.

Drain the pears and potatoes. Add them to the pot and continue cooking, stirring often, until the pears have begun to soften at the edges, about 10 minutes.

Add the vermouth or wine, raise the heat to medium-high, and bring to a simmer. Cook, stirring once or twice, for 2 minutes. Pour in the broth and milk; bring back to a simmer. Cover, reduce the heat to low, and simmer slowly until the potatoes are extremely tender, about 45 minutes.

Pour the soup into a large food processor; process until smooth. Alternatively, use an immersion blender in the pot to puree the soup. Stir in the salt and pepper. Pour the soup into a large bowl, pitcher, or container; cover and refrigerate until chilled, about 4 hours or up to 3 days.

Before serving, check to see if the soup needs any more salt. Ladle into bowls; top each with cheese (about 2½ tablespoons), parsley (about 2 teaspoons), and honey (about 2 teaspoons).

Variations: Substitute sweet apples like Golden Delicious or Macoun for the pears.

Substitute 2 tablespoons stemmed thyme for the parsley (about 1 teaspoon per serving).

Substitute crumbled blue cheese for the Parmigiano-Reggiano.

* * *

Stock

Nothing beats homemade stock; it will make even mundane recipes special. These recipes offer two techniques: the traditional method of long-simmering and the fast-cooked, pressure-cooker method (which we actually prefer because it squeezes more flavor from the bones and vegetables).

* * *

Chicken Stock

Makes about 2½ quarts

3 pounds chicken parts (wings, necks, backs, or bones with some meat adhering to them)

1 large onion, coarsely chopped

2 carrots, peeled and sliced

2 celery ribs, sliced

3 or 4 dried mushrooms

3 parsley sprigs

3 thyme sprigs

1 bay leaf

1 teaspoon salt

¼ teaspoon whole black peppercorns

11 cups water, or as needed

Traditional method: Place all the ingredients in a large soup pot or Dutch oven and bring to a simmer over high heat. Reduce the heat to very low, cover partially, and simmer very slowly, just the merest bubble, for 2 hours.

Pressure cooker method: Place all the ingredients in a large pressure cooker; add enough water so that everything is submerged but the water is not above the maximum fill line. Lock on the lid and bring to high pressure over medium-high heat (follow the manufacturer’s instructions). Reduce the heat to medium and cook at high pressure for 25 minutes. Set aside off the heat and let the pressure return to normal (again, follow the manufacturer’s instructions), about 15 minutes.

Strain the soup through a sieve or colander set over a large bowl in the sink. Cover and refrigerate overnight so the fat will congesal on top of the soup.

Skim off the fat, then divide the soup into individual containers and refrigerate for up to 3 days or freeze for up to 3 months.

Turkey Stock: Substitute 1 turkey carcass with some meat adhering to the bones, cut into 6 or 8 pieces, for the chicken.

Beef Stock

Makes about 2 quarts

2½ to 3 pounds beef bones, such as short rib bones