Pear Soup with Bergamot is a modern British recipe for a classic fruit soup of pears cooked in a lemon juice, bergamot leaves and sugar base that's finished with blue Stilton cheese. The full recipe is presented here and I hope you enjoy this classic British version of: Pear Soup with Bergamot.
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Fruit Soups are common in some countries, not even considered in others. For example apple and pear soups are common in Germany and Eastern Europe. Mango soups are common in certain countries in East Africa. Even in Britain, wild fruit soups, such as Wild Cherry Soup aren't completely unknown. A fruit soup can be very refreshing, but the secret is not to make it too sweet. It should be slightly tart to that it gets the juices of the palate flowing, preparing you for the next course. Just remember, if the thought of a fruit soup strikes you as odd, that tomatoes are fruit, just as bell peppers are and soups are made from these.
Ingredients:
6 pears
3 tbsp lemon juice
3 tbsp unsalted butter
1/2 tbsp fresh bergamot (bee balm) leaves, minced
100g light brown sugar
salt and black pepper, to taste
70g stilton cheese, cubed
Method:
Peel, halve and core the pears then toss with the lemon juice in a bowl to prevent discolouration. Melt the butter in a frying pan and allow to cook until the butter begins to brown. Add the bergamot leaves and allow to caramelize then add the sugar and a pinch of salt. Stir to combine then add the pears and turn to coat in the sugar mixture. Continue cooking, stirring frequently, until the pears have coloured a light brown (about 15 minutes).
Take the mixture off the heat, allow to cool slightly then tip the entire contents of the pan into a food processor. Purée until smooth then adjust the seasonings and pour into soup bowls. Add a little of the cubed stilton on top and serve just slightly warm.
