INGREDIENTS:1 oz. clarified butter 1½ lbs. potatoes, peeled 1½ lbs. pears, peeled ¼ lb. leeks, thinly sliced 1 Tbsp. minced fresh ginger 2 quarts chicken stock 12 oz. heavy cream 12 oz. pear water (juice) to taste, salt and pepper for garnish, alfalfa sprouts DIRECTIONS:Sauté leeks in butter until soft. Add potatoes and pears and mix well. Add fresh ginger. Add chicken stock and simmer until potatoes are soft. Add pear water (juice). Purée soup in blender. Add heavy cream. Reheat and season. ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.