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Meat
Easy
8 Servings
Allergens 
No Allergens specified
45 Minutes
Diets
This unique combination gives the soup both flavor and texture.
2 tablespoons Gefen Light Olive Oil
3 Bartlett pears, peeled, cored and chopped
1/2 cup white wine (sweet or semi-sweet, such as Baron Herzog Late Harvest Chenin Blanc)
6 cups chicken stock, such as Manischewitz
1 medium onion, chopped
3 leeks, white part only, washed, checked and chopped
2 stalks celery, chopped
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
2-3 Yukon Gold potatoes, peeled and chopped
salt
freshly ground pepper
2 Barlett pears
Gefen Olive Oil, for brushing
Heat olive oil in a medium skillet over medium heat.
Add pears and sauté for seven to 10 minutes or until tender and browned. Add wine and bring to boil. Set aside.
Place chicken stock in a large stockpot. Add onion, leeks, celery, garlic and potatoes. Bring to boil over medium heat.
Reduce heat to low, cover and simmer for 30 minutes or until all vegetables are tender.
Add reserved pear mixture and cook together five more minutes to blend flavors.
Use an immersion blender to blend until smooth.
Preheat oven to 350 degrees Fahrenheit. Line a sheet pan with parchment paper. Wash pears and slice thinly using a mandolin slicer.
Place pears on lined pan and brush with oil. Bake 35 to 40 minutes or until golden. Remove from oven and cool. Place a pear on top of soup just before serving.
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