Birnensuppe(Pear Soup)
Yield
2 servingsPrep
15 minCook
30 minReady
45 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
raisins, seedless
|
|
| 1 | tablespoon |
sherry
dry |
|
| 2 | small |
pears
cored, pared, and sliced |
|
| 1 ½ | cups |
water
|
|
| 1 | each |
cinnamon
stick, inch in size |
*
|
| 1 | dash |
star anise
crushed |
*
|
| 2 | Teaspoons. |
sugar
granulated |
*
|
| ½ | Teaspoons. |
lemon juice
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
raisins, seedless
|
|
| 15 | ml |
sherry
dry |
|
| 2 | small |
pears
cored, pared, and sliced |
|
| 355 | ml |
water
|
|
| 1 | each |
cinnamon
stick, inch in size |
*
|
| 1 | dash |
star anise
crushed |
*
|
| 2 | Teaspoons. |
sugar
granulated |
*
|
| 0.5 | Teaspoons. |
lemon juice
|
*
|
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.
