Birnensuppe (Pear Soup)
Submitted by Jamie87
Classic German Birnensuppe: fresh pears simmered with cinnamon and aniseed, blended silky smooth, stirred with sherry-plumped raisins and lemon. Served ice cold as a light starter or dessert.
YIELD
2 servingsPREP
20 minCOOK
15 minREADY
95 minFruit soups might sound unusual if you didn’t grow up with them, but one spoonful of this chilled pear soup and you’ll wonder why they aren’t everywhere.
Ripe pears cook down with cinnamon and a hint of crushed aniseed until they practically dissolve, then get blended into a velvety puree. Raisins soaked in dry sherry bring tiny pops of warmth and sweetness. A touch of sugar and a squeeze of lemon balance everything out.
Chill it thoroughly and serve it in small cups or bowls. It’s a beautiful way to start a meal or close one out on a lighter note.
Pro Tips
- The pears should be very soft after simmering; if they’re not falling apart, give them a few more minutes
- Let the soup cool before blending to avoid hot-liquid blender accidents
- Taste after chilling and adjust the sugar; cold dulls sweetness, so you may need a pinch more
- Garnish with a thin pear slice or a sprig of mint for a polished presentation
Ingredients
Directions
In small bowl combine raisins and sherry; set aside.
In 1-quart saucepan combine pears, water, cinnamon stick, and aniseed; bring to a boil and cook until pears are very soft, about 15 minutes.
Remove cinnamon stick and let mixture cool.
Transfer to blender container and process until smooth; pour into bowl or container and stir in raisin mixture, sugar, and lemon juice.
Cover and refrigerate until well chilled.
Makes 2 servings.
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