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Photo by: Joseph De Leo
An unusual combination but one that works beautifully; once you have tasted the first cool, smooth spoonful you will see what I mean. The idea was originally inspired by a soup that John Tovey used to make, with watercress in place of the cucumber. Equally nice, but I feel the cucumber helps to further transform it into a chilled soup that has summer sprinkled all over it. The addition of mint also adds to the effect.
Melt the butter in a roomy pan and add the onion. Allow to stew quietly for 5 minutes or so and then add the cucumber. Stir in and cook both until limp and tender. Tip in the peas and stock and bring to a boil.
Skim off any resultant scum that forms on the surface, season, and simmer for 20 minutes.
Puree with the pears in a blender and then pass through a sieve into a bowl. Allow to cool to room temperature and then stir in the cream.
Adjust the seasoning once more if necessary and place in the fridge, covered, until really cold; there is nothing worse than a tepid cold soup.
Ladle into chilled soup bowls and sprinkle with mint.
You may further wish to garnish the soup with a small dice of fresh, ripe pear, simply for a contrast of textures.
Nutrients per serving (% daily value)
Nutritional information does not include additional optional pears.
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