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Dairy
Easy
8 Servings
Allergens 
50 Minutes
Diets
1 cup/250 milliliters Tuscanini Balsamic Vinegar
5–6 medium Bosc pears (2 pound/1 kilogram), peeled, cored and cubed
2 cups/500 milliliters vegetable stock
1/2 teaspoon/2 milliliters salt
1/8 teaspoon/0.5 milliliters black pepper
2 ounces/75 milliliters Taamti Feta Cheese, crumbled
1/2 cup/125 milliliters toasted pecans, chopped
For the balsamic reduction, bring the vinegar to a boil, then reduce the heat to very low and simmer gently for approximately 20 minutes. The vinegar should reduce to 1/3 cup (75 milliliters) and will thicken and become syrupy. Set the reduction aside.
Place the pears, stock, salt and pepper in a pot and bring to a boil over high heat. Reduce the heat and simmer for 12 to 15 minutes, until the pears are fork-tender.
Purée the soup.
Garnish with the balsamic reduction, crumbled feta, and chopped, toasted pecans.
Excerpted from Soup: A Kosher Collection (Whitecap Books) by Pam Reiss.
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