Chilled Pear and Beet Soup with Ginger Cinnamon Croutons
|For chilled pear and beet soup|
|Whole beets||24 Ounce, unpeeled (2 Pieces, 12 Ounce Each)|
|Dry white wine||1 Cup (16 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Lime juice||1⁄2 Cup (8 tbs)|
|Frozen orange juice concentrate||1⁄2 Cup (8 tbs), thawed|
|Cinnamon sticks||2 Large|
|Vanilla bean||1 Large, cut and scraped|
|Bosc pears||4 Pound, peeled and scored|
|Milk||2 Cup (32 tbs)|
|Whipping cream||2 Cup (32 tbs)|
|Grand marnier||1⁄2 Cup (8 tbs)|
|For ginger cinnamon croutons|
|Butter||1⁄4 Cup (4 tbs)|
|Finely chopped ginger||1 Teaspoon|
|Toast slices||5 , cubed|
|Ground cinnamon||1 Teaspoon|
1)For preparing the soup, wash and steam beets.
2)Put them in cold water and take off the peel using a paper towel.
4)Boil together water, sugar, wine, orange juice concentrate, lime juice, vanilla bean and cinnamon sticks. Add in pears and let poach for 20 minutes.
5)Discard cinnamon sticks and puree in a blender.
6)Add in cream, milk and Grand Marnier. Place in refrigerator.
7)For preparing the croutons, in a pan, heat butter and ginger. Add in bread cubes and toss until golden brown in color. Now add ground cinnamon.
8)Add in croutons and serve chilled.