Chilled Pear Soup

INGREDIENTS:

6 Anjou pears, rinsed, cored and sliced

4 tbsp cinnamon

2 star anise pods

¼ tsp cloves, ground

½ c lemon juice (approximately juice from two lemons)

2 c water

2 tsp vanilla extract

½ tsp salt

3 tbsp raw walnuts, coarsely chopped

3 tbsp chevre (goat cheese), crumble

 

DIRECTIONS:

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1. Place walnuts on a small skillet over medium-high heat until fragrant, about two minutes.  Do this while stirring constantly.

2. Turn off the stove and put the walnuts aside.

3. Place all the ingredients except the walnuts and chevre in a large skillet, then stir the contents until all the ingredients are well incorporated.

4. Boil the ingredients over medium-high heat for about 10 minutes, then turn off your stove.

5. Discard the star anise.

6. Pour all the ingredients in the large skillet into a food processor and blend on high speed until you have a hot stew, about 4 minutes.

7. If you want the stew hot, you may pour it into serving bowls and serve immediately.  If you want the stew chilled, wait for the stew to become room temperature, about 5 hours, then refrigerate for around 1 hour.

8. (For chilled soup): Garnish each serving bowl with toasted walnuts and chevre, then serve.