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Pear almond soup

Yield: 6 Servings

Ingredients:

• 1/4 c Cooking oil
• 1/2 c Minced onion
• 1/2 c Minced celery
• 4 Pears; peel/seed/core
• 1/2 c Blanched almonds
• 1/2 c Pear brandy or sherry
• 4 c Vegetable stock
• 1 ts Fresh thyme
• 1 tb Fresh sage

Instructions:

Salt and pepper to taste Heat oil in a wide pot and add onion and celery. Cook over medium heat stirring occasionally until onion begins to brown. Add pears and almonds and cook together lightly about 3 minutes. Add brandy or sherry and cook about 3 minutes to allow alcohol to evaporate. Add stock herbs salt and pepper. Cook 40 minutes on medium heat. Set aside to cool. Transfer mixture to blender or food processor and blend well. Strain mixture back into saucepan and reheat tasting and seasoning as necessary. Serve hot. Serves 6. Nutritional analysis per serving: 376.6 calories; 18.4 grams total fat; (2.3 grams saturated fat); 7.1 grams protein; 38.2 grams carbohydrates; 2 milligrams cholesterol; 1 162 milligrams sodium. Louisville Courier Journal November 12 1996

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