Creamed Pear And Leek Refresher
|Leeks||2 , sliced|
|Potato||1 Large, diced|
|Butter||1⁄2 Ounce (1 Tablespoon / 15 Gram)|
|Vegetable stock||1 Pint (600 Milliliter / 2 1/2 Cups)|
|Sweet white vermouth||45 Milliliter (3 Tablespoon)|
|Ripe pears||3 , chopped|
|Freshly ground black pepper||To Taste|
|Ground mace||1 Pinch|
|Single cream||1⁄2 Pint (300 Milliliter Or 1 1/4 Cups)|
|Creme fraiche||1⁄4 Pint (150 Milliliter Or 2/3 Cups)|
|Parsley sprigs||3 Small (For Garnish)|
Thinly pare the rind off half the lemon and cut into thin strips.
Plunge into boiling water for 2 minutes, then drain, rinse with cold water and drain again.
Reserve for garnish.
Finely grate the remaining rind and squeeze the juice.
Fry (saute) the leek and potato in the butter for 2 minutes, stirring, until softened but not browned.
Stir in the stock, vermouth, chopped pears and grated lemon rind.
Bring to the boil, reduce the heat and simmer for 20 minutes until the vegetables are tender.
Puree in a blender or food processor, then turn into a bowl, season with salt, pepper and the mace and leave until cold.
Stir in the creams and spike with a little of the lemon juice.
To serve, pour into soup bowls and garnish each with a little of the reserved lemon rind and a tiny sprig of fresh parsley.