Birnensuppe(Pear Soup)
Submitted by khandth
Birnensuppe, a chilled German pear soup scented with cinnamon and star anise, studded with sherry-soaked raisins and brightened with lemon. Silky, elegant, and refreshing. Serves 2.
YIELD
2 servingsPREP
15 minCOOK
30 minREADY
45 minIn German kitchens, fruit soups are a tradition that turns ripe seasonal fruit into something elegant and unexpected.
Fresh pears simmer with a cinnamon stick and a whisper of crushed star anise until they’re falling-apart soft. Blended smooth, the soup becomes a silky puree that’s both sweet and subtly spiced. Sherry-soaked raisins add little bursts of boozy sweetness, and a squeeze of lemon keeps everything bright.
Served well chilled, this is a lovely starter for a fall dinner party or a light dessert on a warm afternoon.
Chef Tips
- Use ripe, fragrant pears for the most natural sweetness; Bartlett or Anjou work well
- Soak the raisins in sherry while the pears cook so they plump up and absorb the flavor
- A dash of star anise goes a long way; it should be a background note, not the star
- Chill thoroughly before serving; this soup is meant to be cold
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.
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