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Chilled Pear And Beet Soup With Ginger Cinnamon Croutons

chef.alexande's picture
Ingredients
For chilled pear and beet soup
  Whole beets 24 Ounce, unpeeled (2 Pieces, 12 Ounce Each)
  Water 3 Quart
  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
Directions

MAKING
1)For preparing the soup, wash and steam beets.
2)Put them in cold water and take off the peel using a paper towel.
3)Slice them.
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.

FINALIZING
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.

SERVING
8)Add in croutons and serve chilled.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Cinnamon
Interest: 
Healthy
Preparation Time: 
10 Minutes
Servings: 
8

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