Chilled Pear And Pineapple Soup Recipes

CHILLED PINEAPPLE SOUP WITH COTIJA CHEESE AND BASIL

Steps:

• Add all ingredients to a Vitamix or blender.
• Puree until smooth.
• Chill in the refrigerator for 1 hour. Garnish with cotija cheese.

CHILLED PEAR AND PINEAPPLE SOUP

Steps:

• In a food processor, combine the pineapple and pear chunks. Puree until smooth and strain through a fine sieve into a bowl. Add the tea and wine and mix. Add honey and lemon juice a little bit at a time to taste. Chill until very cold. Serve in bowls or martini glasses, garnishing each bowl with 2 pineapple leaves, sticking up like rabbit ears.

PEAR SOUP

Steps:

• Preheat broiler.
• Peel, halve and core the pears. In a large bowl, toss pears with lemon juice to prevent oxidization. Melt butter in an ovenproof skillet over medium-low heat, let cook until butter begins to brown. Add sage to butter, allow to caramelize. Add brown sugar and a pinch of salt. Add pears to mixture, and roll them around to coat thoroughly.
• Broil pears in skillet, stirring occasionally, until pears are light brown, about 15 minutes.
• Puree pears and brown butter mixture in a blender until smooth. Pour into room temperature soup plates and serve with Blue Cheese Bruschetta. If preparing ahead of time, refrigerate and reheat slightly before serving.
• Preheat broiler.
• Slice loaf into finger-wide slices. Cover each slice with butter, then top with blue cheese. Place bread on cookie sheet and broil, with the door open, until the cheese begins to melt, about 30 seconds.
• Yield: 5 to 8 servings

CHILLED PEAR AND CHICKEN SOUP

Steps:

• Drain the pears, chop into large chunks, discard the juice (or drink it!) and set aside.
• Heat the oil in a large sauté pan with a lid (preferably non-stick), add the onion, red pepper, celery and chicken and cook over a medium heat for 3-4 minutes, while stirring.
• Add the stock and bring to the boil.
• Reduce the heat to low, cover and continue cooking for another 10 minutes or until the onion, red pepper and celery are soft.
• Add the pears, cinnamon, ginger and white wine. This cools the soup down so that you that you really don't need to allow much more time for cooling before you process the soup.
• Puree the soup in batches in a food processor or blender until smooth, transferring each batch to your serving bowl.
• When all batches have been processed, mix the soup well to ensure that the consistency is even.
• Cool the soup in the refrigerator until well chilled.
• To serve, divide the soup between 4 soup bowls and place a dollop of yoghurt in the middle of each bowl and garnish with a sprig of parsley, mint or some other fresh herb that you have on hand.

CHILLED PINEAPPLE CHAMPAGNE SOUP

Steps:

• Peel and core pineapples. Set fruit aside and place peel and cores in a large heavy saucepan with 1 1/2 cups water. Bring to a boil, cover and cook over moderate heat for 15 minutes. Strain liquid through cheesecloth, discard solids and return pineapple liquid to saucepan.
• Combine granulated sugar with remaining 2/3 cup water. Bring to a boil over medium heat and cook briefly, approximately 5 minutes, just long enough to make a thin syrup.
• Cut pineapple in chunks, reserving a few slivers for garnish. Sprinkle confectioners' sugar over reserved pieces and set aside in refrigerator.
• Place remaining pineapple in saucepan together with liquid from the cooked peel and the sugar syrup. Add cinnamon if desired, especially if the pineapples are not very flavorful. Place over moderate heat, cover and cook for approximately 30 minutes, or until fruit is soft.
• In a food processor, puree the pineapple and liquid in batches. Coarsely chop the mint leaves and puree with pineapple. Taste and add brandy and salt if desired. Cool slightly, cover and place in refrigerator to chill overnight.
• The next day, stir in white wine and let sit for several hours. About 30 minutes before serving, delicately stir in the chilled Champagne. Serve in bowls set over iced liners. Float pineapple garnish decorated with mint leaves.

CHILLED PINEAPPLE SOUP

Steps:

• Preheat the oven to 180°C (approximately 350°F). Remove the stalk from the pineapple and roast for 1 hour. Remove from the oven and let cool.
• Melt the sugar in a pan, and caramelize until golden brown. Add 250 ml (approximately 8 ounces) of water, being careful not to splash the mixture. Remove from the heat and let cool.
• Halve the pineapple and remove the fruit. Slit the vanilla pod lengthwise, and scrape out the seeds. Puree the pineapple with the seeds. Add the puree and the lemon zest to the syrup and simmer for 10 minutes. Pass through a fine strainer, let cool, and chill in the refrigerator.
• Divide into bowls, and garnish with a slice of canned pineapple.

CHILLED MANGO AND PINEAPPLE SOUP

Steps:

• Blend mangoes, pineapple, water, sugar, and lime juice in a blender until smooth; strain through a fine-mesh strainer. Chill soup in the refrigerator for 2 hours.