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Brie And Roasted Pear Soup With Herbed Walnuts
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- #100658
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
WALNUTS
1 cup walnuts
olive oil
1 pinch salt
1 pinch pepper
1 pinch rosemary
1 pinch thyme
1 pinch oregano
SOUP
4 Bartlett pears, peeled, cored and cut into 1-inch pieces
1 large white onion, peeled, and cut into 1-inch pieces
olive oil
2 cups heavy cream
3 cups chicken stock
1/3 cup dry white wine
1 3/4 pound brie cheese, all rind removed, in 1-inch pieces
chopped parsley
1 cup herbed walnuts
directions
For Nuts: Preheat oven to 375 degrees F. Drizzle walnuts in a baking pan with olive oil, salt, pepper and herbs. Roast for 15 minutes.
For Soup: While walnuts are roasting, arrange pears and onions in shallow roasting pan and drizzle with olive oil. Season with salt and white pepper. Roast in same oven for 20 minutes until soft.
In a heavy pan, heat cream, wine and stock. Bring to boil. Add pears and onions and gently boil 3 minutes.
Puree in batches in blender and return to pan (Be sure lid is on tightly). Heat soup to almost boiling and add brie. Stir until brie is melted, but do not let soup boil.
Serve immediately or keep warm over a water bath. Garnish with walnuts and parsley.
added by
ladybug
nutrition data
Nutritional data has not been calculated yet.
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